Crispy Ahi Recipe from Pacific'O on Maui Hawaii


Crispy Ahi
from Executive Chef James McDonald of Pacific'O restaurants on Maui, Hawaii (Serves 6)
Ingredients:
6 - 4oz. Ahi blocks, sashimi grade		1 Tbsp. Shichimi spice
6 Tbsp. wasabi paste		3 oz. pickled ginger
1 cup flour		2 Tbsp. sesame seeds, toasted
2 eggs, beaten		Oil to deep fry
3 cups panko		salt and pepper to taste
1/2 cup red bell pepper, juilenne		steamed jasmine rice
1/2 cup yellow bell pepper, juilenne		Soy Cilantro Vinaigrette (recipe follows)
1 cup green papaya, julienne		Radish Sprout Aioli (recipe follows)
3 nori sheets, cut in half
Method:
Season ahi with shichimi. Lay out the six strips of Nori and spread wasabi evenly over each sheet. Quickly roll up a block of Ahi in each. Dredge each roll in flour, then egg, and then the panko. Heat oil to a temperature of 350 degrees and quickly fry each Ahi roll no more than one to two minutes. (Ahi will be rare to medium rare.) Remove Ahi from oil to a paper towel-lined dish. Season and slice each roll.
Soy Cilantro Vinaigrette Ingredients:
1 Tbsp. garlic		1/2 cup lime juice
1 cup cilantro, loosley packed		3/4 cup pickled ginger
1/2 cup mirin		1 cup soy sauce, low salt
1/2 cup sesame oil		2 cups peanut oil
2 cups canola oil
Method:
Place all ingredients in blender except peanut and canola oil. Puree until smooth. With blender running, add remaining oils until emulsified. Reserve chilled. Vinaigrette will last one week in refrigerator.
Radish Sprout Aioli Ingredients:
2 egg yolks		1 tsp. garlic, minced
1 tsp, ginger, minced		3/4 cup rice wine vinegar
1 1/2 cups radish sprouts		1 cup green onion tops
2 1/2 cups canola oil		salt and pepper to taste
Method:
Place all ingredients except oil into a blender and puree smooth. With blender running, add oil until emulsified. Reserve chilled. Aioli will last one week in refrigerator.
ASSEMBLY:
Mix papaya and peppers with enough soy cilantro vinaigrette to coat and season. Arrange salad in center of plates and surround with sliced Ahi. Drizzle sauces around Ahi, top salad with pickled ginger and sesame seeds. Serve immediately with steamed rice.


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