Jawaiian Spiced Sesame Seed Crusted Ahi On Ocean Greens with Fruit Relish
Kevin W. Carlson, Chef,
Hali'imaile General Store
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4 Hawaiian ahi fillets (5 oz. each), 1 inch thick
Freshly ground black pepper
1 ounce vegetable oil
1 teaspoon seame oil
1 tablespoon Jawaiian Spice (Volcano Spice Co.)*
1/2 cup wakame (dried seaweed)
1 cup coconut milk (Mendonca)
1 ounce Pernot
1/2 cup white sesame seeds
Julienne Vegetable Tempura
Fresh Fruit and Pickled Ginger Relish
garnish:
4 pickled ginger flower
12 orange segments
12 mitsui lettuce leaves
2 teaspoons papaya seeds
Lightly season ahi with ground black pepper; rub with a little oil and grill to medium rare. In a small sautee heat sesame oil
sesame seeds and Jawaiian Spice and sautee until lightly toasted. Soak wakame in hot salted water for 5 minutes. Rinse and drain
wakame. Heat coconut milk and Pernot in a small saucepan and simmer for 5 minutes; add wakame and set aside. Coat one side of
each ahi fillet with sesame seeds. Divide wakame between four plates. Slice ahi fillets in half and place on wakame. Slice the
bottom off the tempura vegetables and stand next to ahi. Arrange the Fresh Fruit and Pickled Ginger Relish around the ahi and
garnish each plate with orange wedges, pickled ginger flower , mitsui leaves and papaya seeds. Makes 4 servings.
Julienne Vegetable Tempura
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12 fresh asparagus tips (4 inches)
12 pieces julienne carrots (4 inches)
12 pieces julienne red bell pepper (4 inches)
4 green onions
1/4 cup potato starch
1/4 cup masa
1/2 cup flour
1 teaspoon salt
3/4 cup passion, orange, guava juice
1 egg
Flour for dusting
4 cups vegetable oil for deep frying
Blanch vegetables in boiling water for 30 seconds; drain and put immediately in ice water to chill. Drain and separate asparagus,
carrot and red bell pepper into four bundles. Tie each bundle together with a green onion top by wrapping onion twice around bundle
and tying a double square knot. In a small mixing bowl combine potato starch, masa, flour and salt. Add egg yolk and juice; whisk
until smooth. Dust each bundle with a little flour; coat with batter and gently drop into oil heated to 350¡F. Fry until lightly
browned, then remove from oil and drain on paper towels.
Fresh Tropical Fruit Relish
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1/4 cup diced papaya
1/4 cup diced mango
1/4 cup diced tomato, skinned and seeded
2 tablespoons minced pickled ginger
1 teaspoon passion, orange, guava juice
1 tablespoon papaya seeds
Combine all ingredients in a bowl and chill.
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