Recipe#25204
Title: Hawaiian Butter Fish Seared Poke
From: "Ed Bauman"Date: Sat, 31 May 97 21:04:39 UT
Hawaiian Butter Fish Seared Poke
1/2 Teaspoon ground coriander1/4 Teaspoon nori flakes
1/4 Teaspoon curry powder
1/4 Teaspoon turmeric
1/4 Teaspoon toasted sesame seeds
Salt and pepper to taste
2 Cups -- ¥
1 Inch cubed Hawaiian butter fish (approximately
2 pounds)
1 Tablespoon olive oil
1/2 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
1/2 Tablespoon squid fish sauce
1/4 Teaspoon minced garlic
1/4 Tablespoon sake
1 Tablespoon curry oil
1 Tablespoon peanut oil
1 Teaspoon curry powder
1 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 1/2
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