Wok Charred Ahi

Wok Charred Ahi Coating

• 2 shallots, minced (about 1/3 cup)
• 1 (2-inch) piece fresh ginger root, peeled and minced (2 tbsp)
• 2 large cloves garlic, minced (1 tbsp)
• 1 tbsp fresh thyme leaves
• 1 tbsp + 1 tsp dried marjoram
• ½ tsp red pepper flakes
• 1 tsp table salt
• ¼ tsp freshly ground black pepper
• ¼ tsp cayenne pepper
• 1 tbsp + 1 tsp freshly squeezed lemon juice
• 1 ½ cups clarified butter, melted and warm

Asian Slaw

• ½ head napa cabbage, sliced into ¼ inch ribbons (2 cups)
• ⅔ cup fresh bean sprouts
• ½ red onion, sliced ⅛ inch (3 cups)
• ⅓ cup chopped cilantro leaves

Wasabi Dipping Sauce

• 2 tbsp wasabi powder
• 2 tbsp water
• 1 cup soy sauce
• ⅓ cup freshly squeezed lemon juice
• ⅓ cup mirin

Fish

• 4 (6-ounce) sashimi grade Ahi tuna pieces
• Prepared Ahi coating (room temperature)

Instructions

• Prepare Coating: Mix all ingredients in a bowl. Chill for 30 minutes to thicken. Stir before use. Can be stored for 48 hours.
• Make Asian Slaw: Toss cabbage, bean sprouts, onion, and cilantro. Chill until ready to use.
• Prepare Wasabi Sauce: Mix wasabi with water to form paste. Add soy sauce, lemon juice, mirin. Whisk until smooth. Refrigerate up to 48 hours.
• Cook Ahi: Heat skillet or wok to high. Coat 3 tuna pieces with mixture and sear 30 sec each side. Repeat with remaining tuna.
• Assemble: Slice tuna across the grain into ¼-inch slices. Plate with Asian slaw and dipping sauce.

Watch Cooking Demo

Watch the video of Chef Peter Merriman preparing Wok Charred Ahi.

Recipe by: Chef Peter Merriman

Published by: Merriman's Hawaii