Spicing Up Ahi For Poke And Salad
This week, guests George Szigeti and Terry Tatsugawa from Young’s Market Company visit the show.
CLASSIC AHI POKE
* 1 pound ahi, cut into 1/2or 3/4-inch dice
* 1 cup fresh seaweed, rinsed and chopped
* 1 cup chopped onion
* 1 Hawaiian chili pepper, trimmed and minced, or 1/2 teaspoon red chili pepper flakes
* 2 tablespoons shoyu
* 1 teaspoon sesame oil
Combine all ingredients and mix well. Refrigerate in a covered bowl until ready to serve.
SPICY AHI SALAD
* 2 6-ounce ahi fillets
* 1/2 cup shoyu
* 1/4 teaspoon sesame oil
* 1/2 tablespoon minced fresh cilantro
* 2 tablespoons thinly sliced green onions
* 1 tablespoon minced fresh garlic
* 1 tablespoon peeled and minced fresh ginger
* 1/4 teaspoon white pepper
* 1 1/2 teaspoon brown sugar
* 1/2 teaspoon ground five spice powder
* 1 tablespoon black sesame seeds
* pinch of dried chili pepper flakes or 1 fresh Hawaiian chili pepper
* Cowboy Gravy
Combine ingredients. Stir until sugar dissolves. Marinate ahi fillets for about 20 minutes. Sear for four minutes on each side, then place on a bed of mixed greens. (You can also place soba noodles on mixed greens, then place ahi on top). Top with Cowboy Gravy.
For Cowboy Gravy:
* 1 1/2 cups mayonnaise
* 1/3 cup sugar
* 1/4 cup shoyu
* 3/4 tablespoon kuro goma (black sesame seeds)
* 1/2 teaspoon sesame oil
* 1/8 teaspoon white pepper
* 1 tablespoon water (to adjust thickness)
Whisk all the ingredients together until they are wellblended. If it’s too thick, you can whisk in a little water, a few drops at a time, until you get the consistency you like. This will keep for one or two months in the refrigerator.
Makes 2 cups.
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)