Raw Fish Salad

1/2 lb fillet of red snapper (fresh!) or
1 tuna, sea bass, shark or swordfish
2 oz thin rice stick noodle
2 cup oil for deep-frying
1/2 head iceberg lettuce (inner leaves; only)
1/4 cup pickled red ginger
1/2 cup chinese parsley (cilantro) or water; cress
1 tablespoon white sesame seeds
1 fresh lemon
----MARINADE----
2 tablespoon peanut oil
3 tablespoon cool water
2 teaspoon thin soy sauce
2 teaspoon sugar
3 slice fresh ginger, half-dollar size
1/2 teaspoon ground cinnamon
1/4 teaspoon 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 ma rinate in
refrigerator for 3 t o 8 hours.
Prepa rations: 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