Vietnamese Salad on Sushi-Grade Yellowtail
Serves 4
I’ve been fascinated by Vietnamese cuisine for some years now, seduced by the abundant use of fresh herbs, the insistence on fresh ingredients, and the light and clean flavors. In New York City, I always search out a new spot to try this sophisticated French-influenced Asian cuisine. In Southern California we have our own Little Saigon, a treasure trove of ingredients, sights, flavors, and smells. In this dish the sharp and perky flavors of the herbs add a unique element to what is essentially sashimi (sushi without the rice). To me, the flavors are far more interesting than a piece of fresh yellowtail perched on a wedge of rice. Note that fish sauce should be appreciated only for its ability to complement the flavor of other ingredients—it should never be smelled straight from the bottle!

For the dressing:
3 tablespoons Thai or Vietnamese fish sauce
3 tablespoons Japanese rice vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon tamari or soy sauce
1 very small, very hot pepper such as Serrano or Bird’s Eye, stemmed, seeded, quartered lengthwise, and very finely shredded (see Note)
1 clove garlic, minced or pushed through a press (1/2 tablespoon)
1 tablespoon granular Splenda

2 cups loosely packed cilantro leaves, washed, spun dry, and kept chilled
1 cup loosely packed mint leaves, washed, spun dry and kept chilled
6 ounces bean sprouts
4 large shiso (ohba) leaves (optional), cut into 1/4-inch chiffonade
3 green onions, crisp green parts only, finely sliced
2 tablespoons minced red pepper (optional, for color)
1 1/4 pounds sushi-grade yellowtail (hamachi), sliced 1/4 inch thick with a very sharp knife and kept very cold
1/2 cup salted and dry-roasted pecans

In a large mixing bowl, combine the dressing ingredients and whisk to blend. Set aside (whisk again just before adding the herbs). Chill four dinner plates.
Just before serving, whisk the dressing again and add the cilantro, mint, bean sprouts, shiso, green onions, and red pepper to the bowl. Toss gently to coat the ingredients evenly.
Divide the sliced yellowtail between the four plates, fanning the fish in an even layer. With tongs, top the yellowtail with a tall mound of salad and scatter the pecans over the top. Serve at once.
7.85 cg less 2.07g fiber = 5.78 NET carbs, 365 calories