Pohole Fern Salad

1 pound pohole (or fiddlehead) fern

1 pound cherry tomatoes, quartered

1/2 small Maui onion, thinly sliced lengthwise

5 green onions, green parts only, chopped

1 T. fish sauce

1/4 C. soy sauce (shoyu)

3 T. rice vinegar

2 T. sesame oil

1/4 C. Sugar

 

Prepare an ice-water bath by filling a large bowl with a handful of ice cubes and water and set it aside. Wash and remove any little “hairs” from the pohole fern shoots. Cut the shoots into 1 1/2-inch segments and blanch for 1 minute in a pot of boiling water. Drain the shoots into a colander and immediately transfer them to the ice-water bath. Once cooled, drain the water from the ferns and place them in a bowl with the tomatoes, Maui onions, and green onions.  In a small bowl, whisk together the fish sauce, soy sauce, vinegar, oil, and sugar until the sugar has dissolved. Pour the mixture over the vegetables and gently toss with your hands. Cover the bowl with plastic wrap and refrigerate for several hours before serving.