Hirame With Spicy Cucumber Vinaigrette

Ingredients:
- 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

Directions:
- 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.
- Transfer to a bowl, stir in the rice vinegar and fish sauce and set aside.
- Thinly slice the remaining cucumber into 1/8-by-1/8-by-1-inch sticks.
- Using a very sharp knife with the blade lying flat, horizontally slice the fluke as thinly as possible.
- Stack 5 or 6 cucumber sticks and wrap with a slice of fish.
- Place 4 fish wraps on each of 4 plates.
- Spoon the dressing over the fish, sprinkle with lime juice and garnish with cilantro.