MENU
 
 
 
 

  • Hawaiian Butter Fish Seared Poke

    0 votes
    Hawaiian Butter Fish Seared Poke
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1/2 tsp Grnd coriander
    • 1/4 tsp Nori flakes
    • 1/4 tsp Curry pwdr
    • 1/4 tsp Turmeric
    • 1/4 tsp Toasted sesame seeds Salt and pepper to taste
    • 2 c. 1-Inch cubed Hawaiian butter fish (approximately 2 pounds)
    • 1 Tbsp. Extra virgin olive oil
    • 1/2 c. Wakame, dry seaweed
    • 1 Tbsp. Finely minced scallions, green part only
    • 1 Tbsp. Minced Maui onion
    • 2 Tbsp. Daikon radish, julienned
    • 2 Tbsp. Japanese seaweed
    • 1 Tbsp. Koon Chun sweetened black vinegar
    • 1/2 Tbsp. Squid fish sauce
    • 1/4 tsp Chopped garlic
    • 1/4 Tbsp. Sake
    • 1 Tbsp. Curry oil
    • 1 Tbsp. Peanut oil
    • 1 tsp Curry pwdr
    • 1 x Bay leaf
    • 2 Tbsp. Peanut oil
    • 1 tsp Minced cilantro
    • 1 Tbsp. Toasted minced macadamia nuts
    • 1 Tbsp. Unsweetened coconut flakes

    Directions

    1. Combine the grnd coriander, nori flakes, curry pwdr, 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 till 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 mix with the Koon Chun dressing.
    2. Chill for 1/2 hour. Mix together the curry pwdr, 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 mix. Garnish with macadamia nuts and coconut flakes and drizzle with curry oil.
    3. Yield: 4 servings

    Similar Recipes

    Leave a review or comment