1/2 lb Fillet of red snapper
-(fresh!) or
Tuna, sea bass, shark or
-swordfish
2 oz Thin rice stick noodle
2 c  Oil for deep-frying
1/2    Head iceberg lettuce (inner
-leaves only)
1/4 c  Pickled red ginger
1/2 c  Chinese parsley (cilantro)
-or watercress
1 tb White sesame seeds
1    Fresh lemon

-MARINADE –
2 tb Peanut oil
3 tb Cool water
2 ts Thin soy sauce
2 ts Sugar
3 sl Fresh ginger, half-dollar
-size
1/2 ts Ground cinnamon
1/4 ts White pepper

For a starter course on a warm fall evening, this dish has few peers.

Marinating: Slice fish with the grain in pencil-thick, 2″ strips. Mix
marinade ingredients; blend with fish in bowl. Cover and marinate in
refrigerator for 3 to 8 hours.

Preparations: Heat oil in wok to medium high. Toss 2 strands of rice stick
noodle in oil to make sure it is hot enough; noodles should puff up
instantly without browning. Deep-fry rice stick noodle briefly until it
expands; drain on paper towels; bag and reserve. Shred lettuce; bag and
reserve in refrigerator. Thinly shred or mince pickled red ginger; reserve.
Chop parsley in 2″ lengths. Toast sesame seeds in dry wok at low-medium
heat until they are light tan; reserve in tea cup or condiment saucer.

Assembling: Slice lemon in wedges. Separately pile ingredients on large
platter, removing slices of ginger from fish (discard slices). Sprinkle
salad with sesame seeds and toss on platter, squeezing lemon over salad as
you toss.