Ahi Palette Dancer
Serves: 6
Vicente Kshlerin
1 January 1970
Based on User reviews:
46
Spice
53
Sweetness
44
Sourness
37
mins
Prep time (avg)
5
Difficulty
Ingredients:
30 g
Chili Flakes1 cup
Spring (mix)3 bunches
Green Onion (chopped small)3 small
Mandarin Orange (cans, drained)2270 g
Candied Walnuts1360 g
Toasted Almond30 g
Sweet Chili Sauce2 tbsps
Ginger (minced fresh)2 tbsps
Shallot (minced)2 tbsps
Garlic (minced)2 cups
Pineapple Juice2 cups
Orange Juice90 g
Juice (yuzu)1 tsp
Sesame Oil1
Salt2 cups
Mayonnaise60 g
Honey30 g
Lime JuiceDirections:
1
Wontons: Cut in triangle, and deep-fry in oil at 375 degrees F about 1 1/2 minutes each side until golden brown
2
Place in 2 full hotel pans with towels to catch oil
3
Season with salt and freshly ground white pepper
4
Ahi: Cut in square 1 by 1-inch logs, 6-inches wide, dredge in Caribbean seasoning and sear on all sides, set aside
5
Slice thin with serrated knife on cutting board
6
Keep saute pan hot with oil, and sear in batches using a long spatula and teriyaki glaze in squeeze bottle
7
Place seared ahi in hot pan, squeeze teriyaki into the pan and deglaze
8
Place in 2 half hotel pans for travel
9
Cover with plastic wrap poked with holes in the top
10
Salad: Combine spring mix, shredded napa, cilantro, oranges, green onions, fried rice noodles, mushrooms, candied walnuts, and almonds
11
Toss all together in citrus soy sesame vinaigrette enough to wet and coat, but not soak, then mince it up, and save in bowl and wrap for transport
12
Mango Salsa: Place the mangos, jalapeno, red onion, cilantro, lime juice, chili sauce, teriyaki glaze, to taste, and toss together in bowl
13
Set aside and wrap for transport
14
Teriyaki glaze: In stock pot, saute ginger, shallots, garlic and lemon grass
15
Deglaze with teriyaki sauce, pineapple juice and orange juice
16
Add brown sugar, chili flakes and white pepper
17
When it comes to a boil on high heat, add cornstarch slurry and sesame oil whisking until thick enough to coat the back of a spoon
18
Set aside to cool
19
Place in squeeze bottle and cover with plastic wrap
20
Toast sesame seeds in a preheated 300 degree F oven for about 10 minutes
21
Wrap in plastic wrap
22
Citrus Soy Sesame Vinaigrette: Place everything in blender and drizzle in the oil until semi-thick and emulsified
23
Place into squeeze bottle and wrap
24
Miso Mango Glaze: In bowl mix all ingredients together, and strain
25
Set aside Wasabi Creme Fraiche: Whisk all ingredients in a bowl and set aside
26
Assembling Won Tons: Place all won tons on 3 platters
27
Toss salad mix and coat with vinaigrette
28
Place on won tons, then crisscross ahi on top, then place mango salsa and drizzle wasabi creme fraiche in 1 direction, and miso mango glaze and teriyaki in another direction
29
Sprinkle with sesame seeds and garnish with tabiko
30
A viewer, who may not be a professional cook, provided this recipe
31
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results