Poke of ahi and onaga with green papaya salad and lime vi
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Ahi (tuna), in a block |
| 8 | ounces | Onaga (red snapper), in a |
| 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 |
| Salt and white pepper to | ||
| Taste | ||
| For the Lime Vinaigrette: | ||
| 2 | tablespoons | Lime juice |
| dash | Salt and white pepper | |
| 6 | tablespoons | Olive oil |
| 1 | Screw top jar (optional) | |
| Green Papaya Salad: | ||
| 1½ | pounds | Green papaya |
| 4 | teaspoons | Red fish roe |
| 4 | teaspoons | Wasabi fish roe |
| 4 | teaspoons | Chives, finely chopped |
Directions
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