Hirame With Spicy Cucumber Vinaigrette

• 2 Japanese cucumbers or 1 small cucumber, sliced lengthwise and seeded
• 2 to 3 jalapenos, stems and seeds removed
• Salt
• 1/4 cup rice vinegar
• 1/4 cup nam pla fish sauce
• 4 ounces hirame fluke fillet, skinned and boned (flounder or sole may be substituted)
• Lime, cut into wedges
• Cilantro sprigs, for garnish

1. In a food processor, pulse together 1 Japanese cucumber (or half of a small cucumber), the jalapenos and 1/2 teaspoon salt until finely chopped.
2. Transfer to a bowl, stir in the rice vinegar and fish sauce and set aside.
3. Thinly slice the remaining cucumber into 1/8-by-1/8-by-1-inch sticks.
4. Using a very sharp knife with the blade lying flat, horizontally slice the fluke as thinly as possible.
5. Stack 5 or 6 cucumber sticks and wrap with a slice of fish.
6. Place 4 fish wraps on each of 4 plates.
7. Spoon the dressing over the fish, sprinkle with lime juice and garnish with cilantro.

japanese cucumbers, salt, rice vinegar, fish sauce, hirame fluke fillet, cilantro

Taken from cooking.nytimes.com/recipes/12043 (may not work)