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1
The quality and freshness of the fish is crucial for the success of the dish.
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2
Purchase the fish from a Japanese fish shop that specializes in sashimi, or a reliable fishmonger.
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3
To facilitate the very fine shredding of the radish and carrot, use a mandolin or the fine shredding disc of a food processor.
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4
Chill fish until firm.
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5
Cut into paper-thin, 2-inch-long slices against the grain; set aside.
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6
In separate bowls, cover radishes and carrots with cold water; set aside until ready to assemble salad.
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7
Then rinse and squeeze out excess water.
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8
To assemble: Toss fish slices with marinade ingredients.
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9
Place fish in center of a platter.
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10
Arrange daikon and carrot shreds around fish.
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11
Scatter fresh and pickled ginger, the pickled scallions, lime leaves, chiles, green onions and cilantro over fish.
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12
Sprinkle with peanuts and sesame seeds.
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13
Just before serving, squeeze the lime or lemon juice over all.
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14
It is customary for everyone to join in and toss the salad.
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15
Using chopsticks, each diner digs from the bottom of the salad and lifts the ingredients to mix together.
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16
When the salad is fully tossed, taste for seasoning.
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17
Adjust with more sesame oil, lime juice, salt and/or some of the juices from the pickled vegetables.
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18
Garnish with shrimp chips or fried rice stick noodles.
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19
NOTE: Bottled pickled ginger and pickled scallions may be found in Chinese markets.
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20
Kaffir lime leaves may be found in Thai grocery stores.
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21
If kaffir leaves are not available, omit or substitute domestic lime leaves.
