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Fish Salad

Fish and Seafood

Fish Salad
1 Tablespoon olive oil
1 teaspoon sesame oil
1/2 teaspoon dried chili pepper seeds
2 kiwi
2 pounds sushi quality tuna (or salmon)
1 Tablespoon soy jam
2 teaspoons sugar
1 Tablespoon ginger juice
1. Mix olive and sesame oils, ten add the chili pepper seeds. After five minutes, remove them and set them aside reserving the oil.
2. Peel kiwis and slice them thinly. Place them around the edge of a serving platter. Use the remaining ones to cover the center. Slice the fish and put these slices on the kiwi, leaving half-inch outer edge of the platter uncovered.
3. Mix soy jam, sugar, ginger juice, and the reserved chili pepper seeds. Let rest five minutes, then pour this over the fish.
4. Heat reserved oil until it comes to the boil and quickly pour this all over the fish. Serve.

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