Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         fillet of red snapper -- (fresh!) or
                        tuna -- sea bass, shark or
   1      2 ounces thi  rice stick noodle
   2      cups          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
                        -- watercress
   1      tablespoon    white sesame seeds
   1                    fresh lemon
                        -----marinade-----
   2      tablespoons   peanut oil
   3      tablespoons   cool water
   2      teaspoons     thin soy sauce
   2      teaspoons     sugar
   3      slices        fresh ginger -- half-dollar
     1/2  teaspoon      ground cinnamon
     1/4  teaspoon      white pepper

Preparation:

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.