Hawaiian butter fish seared poke

Yield: 4 Servings

Measure Ingredient
½ teaspoon Ground coriander
¼ teaspoon Nori flakes
¼ teaspoon Curry powder
¼ teaspoon Turmeric
¼ teaspoon Toasted sesame seeds
\N \N Salt and pepper to taste
2 cups 1-Inch cubed Hawaiian butter fish (approximately 2 pounds)
1 tablespoon Olive oil
½ cup Wakame, dried seaweed
1 tablespoon Finely chopped scallions, green part only
1 tablespoon Chopped Maui onion
2 tablespoons Daikon radish, julienned
2 tablespoons Japanese seaweed
1 tablespoon Koon Chun sweetened black vinegar
½ tablespoon Squid fish sauce
¼ teaspoon Minced garlic
¼ tablespoon Sake
1 tablespoon Curry oil
1 tablespoon Peanut oil
1 teaspoon Curry powder
1 \N Bay leaf
2 tablespoons Peanut oil
1 teaspoon Chopped cilantro
1 tablespoon Toasted chopped macadamia nuts
1 tablespoon Unsweetened coconut flakes

Combine the ground coriander, nori flakes, curry powder, turmeric, sesame seeds, salt and pepper. In a large mixing bowl toss the cubed fish with the dry spice mix. Set aside to marinate for 1 hour in the refrigerator. After marinating, sear fish until browned in a lightly oiled wok. Set aside and chill. In a large bowl combine the wakame, scallions, onion, daikon, seaweed, and browned, chilled fish cubes. In a mixing bowl combine the Koon Chun, fish sauce, garlic, and sake. Slowly whisk in the combined curry and peanut oils. Toss the wakame mixture with the Koon Chun dressing.

Refrigerate for ½ hour. Mix together the curry powder, bay leaf, and peanut oil in a saucepan. Bring curry oil to a simmer. Chill, strain, and reserve. Immediately before serving, mix cilantro with chilled fish mixture. Garnish with macadamia nuts and coconut flakes and drizzle with curry oil. Yield: 4 servings

Recipe by: CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9347 Posted to MC-Recipe Digest V1 #632 by "Ed Bauman" <BIRCHCREEK@...> on May 31, 97

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