Macadamia Nut Encrusted Ahi Poke
"Award wining Recipe!" Hilton Hawaiian Village Hotel
Ingredients:
2 lbs Fresh Ahi (yellowfin tuna) sliced into 1/2" thick fillets
4 1/2 oz Unsalted Macadamia Nuts
2 cup Sea Weed, fresh (substitute: 1 cup Loosely packed Dried Roasted Seaweed Sheets) cut into 1/8" x 1/8" Bits
1 cup Sweet round onion, finely chopped
2 Tbs. Macadamia Nut Oil (substitute: Peanut Oil)
Kosher or Sea salt to taste
6 Paper towels soaked in ice water, squeezed dry
5 oz Tobiko (Raw flying fish Roe, available frozen)
Preparation:
Finely crush Macadamia Nut or mince through a food processor until consistency of fine bread crumbs. If using fresh seaweed, finely chop seaweed to 1/8" lengths, combine half of seaweed with minced Macadamia Nuts on a flat dinner mixture firmly onto fillets to adhere well. Heat Macadamia Nut Oil to medium high heat in a non-stick frying pan. Carefully fry coated fillets for 30 to 45 seconds on each side. The fillets should be golden brown after the short cooking process with only 1/16" of the fillet surface cooked. Chill quickly by placing cooked fillets on chilled paper towels, place more towels on top of fillets. Place in freezer to further chill for about 30 minutes. Slice chilled fillets into 1/2" x 1/2" bit size cubes, place in a large mixing bowl, add onion and remaining chopped seaweed, toss gently, salt to taste, place in serving platter, sprinkle Tobiko over top of Poke.
Courtesy of Chef Karl Tsukazaki, Hilton Hawaiian Village, Honolulu, Hawaii.
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