Hirame With Spicy Cucumber Vinaigrette

Ingredients

• 2 Japanese cucumbers or 1 small cucumber, sliced lengthwise and seeded
• 2 to 3 jalapenos, stems and seeds removed
• Salt
• ¼ cup rice vinegar
• ¼ cup nam pla fish sauce
• 4 ounces hirame fluke fillet, skinned and boned (flounder or sole may be substituted)
• Lime, cut into wedges
• Cilantro sprigs, for garnish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    49 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 5 grams protein; 12 milligrams cholesterol; 1479 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 4

Preparation

1. In a food processor, pulse together 1 Japanese cucumber (or half of a small cucumber), the jalapenos and 1/2 teaspoon salt until finely chopped. Transfer to a bowl, stir in the rice vinegar and fish sauce and set aside. Thinly slice the remaining cucumber into 1/8-by-1/8-by-1-inch sticks.
2. Using a very sharp knife with the blade lying flat, horizontally slice the fluke as thinly as possible. Stack 5 or 6 cucumber sticks and wrap with a slice of fish.
3. Place 4 fish wraps on each of 4 plates. Spoon the dressing over the fish, sprinkle with lime juice and garnish with cilantro.

10 minutes