Ingredients:

2 Tbs. Dijon mustard
1/3-cup rice wine vinegar
1 Tbs. fresh jalapenos, minced
2 Tbs. cilantro, whole leaves
1/2-cup grapeseed oil
1/2-cup scallions, green parts only, cut 1/8-inch
2 cups cooked basmati rice, cooked with 1 tsp. paprika and cooled to room temperature
salt and pepper to taste

Directions:

1. In a large bowl, combine the mustard, vinegar, chilies, cilantro and whisk in the oil. Put aside a couple of tablespoons for garnish.
   
2. Add the cabbage and scallions and toss well. Season with the salt and pepper and allow to rest to flavor, about 3 minutes.
   
3. Toss with rice and check for seasoning.

To Plate: On a large oval plate, place a mound of the rice salad and top with fish. Drizzle with a little vinaigrette and sprinkle a dash of paprika on top.

Copyright, 2000, Ming Tsai, All Rights Reserved