SHICHIMI OPAH IN RICE PAPER SALAD
Inspired By: SHICHIMI Opah in Rice Paper with Ginger Carrot Reduction and Root Vegetable Salad by Lou Trope, Ex. Chef, Maui Marriott Restaurant

Ingredients:

2 tablespoons PureSpice ® SHICHIMI spice
1/2 cup PureSpice ® basil
1/3 cup PureSpice ® cilantro
2 tablespoons PureSpice ® ginger
1 1/2 tablespoons lemon rind
1 1/2 tablespoons PureSpice ® lemongrass
2 teaspoons PureSpice ® salt
6 rice papers (12" diameter)
6 blocks Hawaiian opah (3 oz. each)
6 ounces Black Thai Mochi Rice
6 ounces Root Vegetable Salad
3 ounces Herbal Greens 1 ounce Cucumber Vinaigrette
1 ounce Ginger Carrot Reduction
1.In a bowl combine SHICHIMI, basil, cilantro, ginger, lemon rind, lemongrass and Hawaiian salt; blend well. Place opah blocks in a shallow pan and thoroughly coat with herb and spice mix. Moisten each piece of rice paper with warm water using either a spray bottle or a moist cloth.
2.When rice paper is soft place flat on table and place opah in center. Fold top and bottom of rice paper over opah, then fold left side of rice paper over opah. Fold the opah over the remaining right side of rice paper to seal. Steam, with rice paper seal down, for 8 minutes, using stove top bamboo steamer or deep fry 2 1/2 minutes.
3.To serve place 1 ounce Black Thai Mochi Rice in upper center of plate, if possible use triangular sushi mold. Place 2 ounces Root Vegetable Salad below mochi rice in center. Cut cooked opah in half on 45¡ bias.
4.Place opah on top of salad leaning on rice with cut sections facing up towards center, one on each side. Place 1/2 ounce of Herbal Greens gently over rice. Drizzle Cucumber Vinaigrette and Ginger Carrot Reduction around opah. Place two fried lotus root slices in front of opah, if desired. Makes 6 servings.