-
1
Cut in triangle, and deep-fry in oil at 375 degrees F about 1 1/2 minutes each side until golden brown.
-
2
Place in 2 full hotel pans with towels to catch oil.
-
3
Season with salt and freshly ground white pepper.
-
4
Ahi:
-
5
Cut in square 1 by 1-inch logs, 6-inches wide, dredge in Caribbean seasoning and sear on all sides, set aside.
-
6
Slice thin with serrated knife on cutting board.
-
7
Keep saute pan hot with oil, and sear in batches using a long spatula and teriyaki glaze in squeeze bottle.
-
8
Place seared ahi in hot pan, squeeze teriyaki into the pan and deglaze.
-
9
Place in 2 half hotel pans for travel.
-
10
Cover with plastic wrap poked with holes in the top.
-
11
Salad:
-
12
Combine spring mix, shredded napa, cilantro, oranges, green onions, fried rice noodles, mushrooms, candied walnuts, and almonds.
-
13
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.
-
14
Mango Salsa:
-
15
Place the mangos, jalapeno, red onion, cilantro, lime juice, chili sauce, teriyaki glaze, to taste, and toss together in bowl.
-
16
Set aside and wrap for transport.
-
17
Teriyaki glaze:
-
18
In stock pot, saute ginger, shallots, garlic and lemon grass.
-
19
Deglaze with teriyaki sauce, pineapple juice and orange juice.
-
20
Add brown sugar, chili flakes and white pepper.
-
21
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.
-
22
Set aside to cool.
-
23
Place in squeeze bottle and cover with plastic wrap.
-
24
Toast sesame seeds in a preheated 300 degree F oven for about 10 minutes.
-
25
Wrap in plastic wrap.
-
26
Citrus Soy Sesame Vinaigrette:
-
27
Place everything in blender and drizzle in the oil until semi-thick and emulsified.
-
28
Place into squeeze bottle and wrap.
-
29
Miso Mango Glaze:
-
30
In bowl mix all ingredients together, and strain.
-
31
Set aside
-
32
Wasabi Creme Fraiche:
-
33
Whisk all ingredients in a bowl and set aside.
-
34
Assembling Won Tons:
-
35
Place all won tons on 3 platters.
-
36
Toss salad mix and coat with vinaigrette.
-
37
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.
-
38
Sprinkle with sesame seeds and garnish with tabiko.
