Yield: 4 servings

1 1/3 lb shrimp, shelled and deveined, rinsed, or 1/3 lb. rockfish, cut into 1- 1 1/2 ” chunks
2 t. ginger, minced
1 1/2 t. garlic, minced
2 t. fish sauce or umeboshi vinegar
2 t. agave nectar

1/3 T. coconut oil for frying
1 cup shredded ginger
1/2 cup. cilantro, chopped
1/4 cup mint, chopped
2 T. soy-free tamari
2 T. lime juice
2 cups mustard greens, chiffonade
1/2 t. salt, to taste

1. Marinate the shrimp with minced ginger, minced garlic, fish sauce and agave, tossing to coat evenly. Let sit 20 minutes.

2. Heat coconut oil in a wok until very hot; add ginger and a pinch of salt, shaking pan to cook ginger evenly. Brown well and remove from pan. Add fish to the pan and do not touch for 1 minute. Shake the pan and flip fish carefully (NO TONGS!) to cook evenly, adding tamari and lime juice. Cook 2 minutes more or until just done. Remove from pan and cool over the top of chiffonade mustard greens.

3. Stir in cilantro and mint to fish carefully, and add fried ginger as garnish to the salad. Serve with a squeeze of lime.

Serve over mound of fresh greens for height.

Copyright Chef Abby Fammartino, 2009.