Thai Ahi Tartare with Sprout Salad
Sashimi (Fresh Raw Fish)
Ingredients:
1/2 pound sashimi-grade ahi (yellowfin), cut into 1 1/2 by 2 by 6-inch block
1/4 cup radish sprouts
1/4 cup sunflower or radish sprouts
1/4 cup ming bean sprouts
1/4 cup peeled and shredded carrot
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon Asian sesame oil
1 1/2 teaspoons freshly squeezed lime juice
1/2 teaspoon finely chopped lime zest
1 tablespoon fish sauce
1/4 teaspoon sriracha (Thai garlic-chili paste)
1/4 teaspoon plus 1 1/2 teaspoons olive oil
1 teaspoon honey
Pinch of salt
Pinch of freshly ground black pepper
1 teaspoon sugar
1 tablespoon chapped dry-roasted peanuts
1 tablespoons chopped fresh cilantro
Cut ahi into thin slices, slightly on the bias, and fan on individual plates, dividing equally. In a bowl, combine the sprouts and carrots and toss with the lemon juice and sesame oil. Arrange on the plates, slightly overlapping the fish slices. In a small bowl, combine the lime juice, lime zest, fish sauce, chili paste, olive oil, honey, salt, pepper and sugar and mix well. Drizzle this sauce over the fish. Sprinkle the fish with the peanuts and cilantro. Serve at once.
Serves 4.
Courtesy of Chef Beverly Gannon, Executive Chef of Hawaiian Airlines, as well as the Chef/Owner of the award-winning Hali´imaile General Store and Joe's Bar and Grill in Wailea (both on Maui).
 Bangkok |
 Asia's Gloden Triangle |