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Parve
Medium
0 Servings
Allergens 
No Allergens specified
0 Minutes
Diets
No Diets specified
From Mom Yields: Skewers and Salad for 20 servings
Fish:
7 lb. salmon, tilapia, or other fillets of your choice, cut into chunks
Sesame seeds, for sprinkling
Sweet and Pungent Fish Sauce:
2 cups barbeque sauce
8 tsp teriyaki sauce
8 tsp oil
1 tsp garlic powder
1 tsp white pepper
Angel Hair Pasta Salad
1 package angel hair pasta, cooked and drained
1 package purple cabbage
6-8 white pearl onions, sliced to thin rings
Dressing:
½ cup oil
½ tsp black pepper
2 tsp salt
½ cup sugar
½ cup vinegar
A handful of fresh dill or 2 tsp dried dill
Fish:
Prepare the fish sauce and pasta (recipes to follow). Thread the fish chunks onto skewers. Brush sauce onto the fish chunks, sprinkle sesame seeds, and place them on a baking pan. Allow to marinate for 30 minutes. Preheat the over to 350°F (180°C), then bake the fish for 20-25 minutes.
Sweet and Pungent Fish Sauce:
Blend all together, using a fork or a hand blender.
Angel Hair Pasta Salad:
Mix all the ingredients until they are thoroughly combined. Toss 2/3 of the dressing with the angel har pasta. Reserve the rest of the dressing.
Assembling the Plate
Using tongs, firmly grasp one portion of the pasta. Position the tongs parallel and set them down on the plate. Than pull the tongs upward so they are vertical and use the tips to twirl the pasta into a turban shape. Open the tongs as little as possible before removing them.
Position some purple cabbage alongside the pasta and drizzle it with some of the reserved dressing.
Sprinkle some of the onion rings and dill over the plate. Position the skewered fish over them and then garnish with additional onion rings and dill
Serving Guide:
To serve fish as an appetizer, the proper serving size is 4.5 oz. of fish fillet per person.
Note The components of this dish can be prepared up to 2 days in advance and stored in the refrigerator. Make sure to allow them to come to room temperature before serving. You can also prepare the sauce and dressing in advance and bake the fish fresh right before serving.
Directions
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