Ahi Palette Dancer

Recipe courtesy James Aptakin and Vic Vegas
TOTAL TIME: 1 hr 40 min
Prep: 1 hr
Inactive Prep: --
Cook: 40 min
YIELD: 100 servings
LEVEL: Difficult

ingredients

  • 1/4 cup spring mix
  • 2 heads napa cabbage, shredded julienned style thin
  • 2 bunches freshly chopped cilantro leaves
  • 3 bunches green onion, chopped small
  • 1 package rice noodles, fried
  • 3 small cans Mandarin oranges, drained
  • 1 basket mushrooms, sliced thin
  • 5 pounds candied walnuts
  • 3 pounds toasted almonds
  • Citrus soy sesame vinaigrette
  • MANGO SALSA:
    • 6 mangoes, diced small
    • 1/2 jalapeno, minced, use only 1/2
    • 1 red onion, minced
    • 1 bunch freshly chopped cilantro leaves
    • 2 limes, juiced
    • 1/2 ounce sweet chili sauce
    • Teriyaki glaze, to taste (from recipe below)
    TERIYAKI GLAZE:
    • 2 tablespoons minced fresh ginger
    • 2 tablespoons minced shallots
    • 2 tablespoons minced garlic
    • 5 stalks lemongrass, bruised 3-inches from bottom
    • 2 quarts teriyaki sauce (recommended: Kikkoman's)
    • 2 cups pineapple juice
    • 2 cups orange juice
    • 1 (1-pound) box light brown sugar
    • 1 ounce chili flakes
    • Freshly ground white pepper
    • Cornstarch slurry, as needed
    • 6 ounces toasted white and black sesame seeds
    • 3 ounces wasabi tobiko caviar
    • 50 wonton wrappers
    • 2 quarts oil, for frying
    • 8 pounds Ahi Grade #1, cut 1-inch center logs
    • 2 cups Caribbean seasoning
      • 2 cups Teriyaki Glaze (above)
      • 1 orange, zested
      • 1/2 bunch fresh cilantro leaves
      • 1/2 cup seasoned rice vinegar
      • 1 ounce yuzu juice
      • 1 teaspoon sesame oil
      • Salt and freshly ground white pepper
      • 1 cup salad oil
      • MISO MANGO GLAZE:
        • 2 ounces seasoned rice vinegar
        • 3 ounces Yuzu juice
        • 1/2 cup teriyaki glaze
        • 1/4 cup yellow miso paste
        • 1/2 cup mango puree
        • 2 cups mayonnaise
        • 3 ounces honey
        • 1 teaspoon sesame oil
        • Salt and freshly ground white pepper
        WASABI CREME FRAICHE:
        • 1 ounce mirin wine
        • 2 ounce honey
        • Salt and freshly ground white pepper
        WONTONS:
            AHI:
                MISO MANGO GLAZE:
                    TERIYAKI GLAZE:
                        CITRUS SOY SESAME VINAIGRETTE:
                            MANGO SALSA:
                                ASSEMBLING WON TONS:
                                    SALAD:
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                                        Directions

                                        In bowl mix all ingredients together, and strain. Set aside

                                        Wasabi Creme Fraiche:
                                        Whisk all ingredients in a bowl and set aside.

                                        Cut in square 1 by 1-inch logs, 6-inches wide, dredge in Caribbean seasoning and sear on all sides, set aside. Slice thin with serrated knife on cutting board. Keep saute pan hot with oil, and sear in batches using a long spatula and teriyaki glaze in squeeze bottle. Place seared ahi in hot pan, squeeze teriyaki into the pan and deglaze. Place in 2 half hotel pans for travel. Cover with plastic wrap poked with holes in the top.

                                        Combine spring mix, shredded napa, cilantro, oranges, green onions, fried rice noodles, mushrooms, candied walnuts, and almonds. Toss all together in citrus soy sesame vinaigrette enough to wet and coat, but not soak, then mince it up, and save in bowl and wrap for transport.

                                        Cut in triangle, and deep-fry in oil at 375 degrees F about 1 1/2 minutes each side until golden brown. Place in 2 full hotel pans with towels to catch oil. Season with salt and freshly ground white pepper.

                                        Place the mangos, jalapeno, red onion, cilantro, lime juice, chili sauce, teriyaki glaze, to taste, and toss together in bowl. Set aside and wrap for transport.

                                        Place all won tons on 3 platters. Toss salad mix and coat with vinaigrette. Place on won tons, then crisscross ahi on top, then place mango salsa and drizzle wasabi creme fraiche in 1 direction, and miso mango glaze and teriyaki in another direction. Sprinkle with sesame seeds and garnish with tabiko.

                                        A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

                                        Salad:

                                        Citrus Soy Sesame Vinaigrette:

                                        In stock pot, saute ginger, shallots, garlic and lemon grass. Deglaze with teriyaki sauce, pineapple juice and orange juice. Add brown sugar, chili flakes and white pepper. When it comes to a boil on high heat, add cornstarch slurry and sesame oil whisking until thick enough to coat the back of a spoon. Set aside to cool. Place in squeeze bottle and cover with plastic wrap. Toast sesame seeds in a preheated 300 degree F oven for about 10 minutes. Wrap in plastic wrap.

                                        Place everything in blender and drizzle in the oil until semi-thick and emulsified. Place into squeeze bottle and wrap.

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