Poke of ahi and onaga with green papaya salad and lime vi

Yield: 4 servings

Measure Ingredient
8 ounces Ahi (tuna), in a block
8 ounces Onaga (red snapper), in a
\N \N Block
2 tablespoons Wasabi fish roe
4 teaspoons Red fish roe
4 teaspoons Pickled ginger
2 teaspoons Sesame seeds, roasted
4 teaspoons Chives, finely chopped
4 teaspoons Hawaiian red seaweed
6 teaspoons Olive oil
\N \N Salt and white pepper to
\N \N Taste
\N \N For the Lime Vinaigrette:
2 tablespoons Lime juice
\N dash Salt and white pepper
6 tablespoons Olive oil
1 \N Screw top jar (optional)
\N \N Green Papaya Salad:
1½ pounds Green papaya
4 teaspoons Red fish roe
4 teaspoons Wasabi fish roe
4 teaspoons Chives, finely chopped

Cut the ahi and onaga blocks into fine ¼-inch dice. Set aside.

For lime vinaigrette: Combine ingredients in a screw top jar and shake vigorously. Set aside.

In a bowl, toss the ahi and onaga with the wasabi fish roe, red fish roe,pickled ginger, sesame seeds, chives, Hawaiian red seaweed, olive oil, and salt and white pepper to taste. Wash, peel and seed the green papaya. Shred into julienne pieces and set aside. Combine papaya, wasabi fish roe, red fish roe, chives and season to taste with lime vinaigrette. Take 4 chilled dinner plates. In the middle of each plate, place equal amounts of poke in a 4-inch circle. Add the julienne of green papaya around the poke and serve chilled.

Yield: 4 servings

Recipes from Phillipe Padovani, Executive Chef, Manele Bay Hotel

Similar recipes