Kasu
Alaska Cod and Rice Noodle Salad
By Alaska Seafood Marketing
Institute, State of Alaska
Yields:
4 servings
Ingredients:
3
lbs. Rice Stick Noodles (dehydrated) - 24 portions (2oz. each
dry)
1 cup Julienned Red Pickled Ginger
1 cup Toasted Sesame Seeds
1 cup Chopped Chives
1 1/2 cup Balsamic Vinegar
1/2 cup Vegetable Oil
Chopped Chive (for garnish)
Directions:
Coat each fillet with kasu lees and allow too marinate at
least 24 hours.
Broil
or grill until fish is cooked.
To
prepare rice noodle salad: soak noodles in hot water until
softened (about 30 minutes); drain well. Toss noodles with
ginger, sesame seeds, chives, vinegar and oil. Cover and set
aside until ready to serve.
Serve
cod alongside 4oz. rice noodle salad. Sprinkle chopped chives
on cod.
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