Spicy
Tuna Fish Cake
By
Executive Chef Gary Chu, Osake, Santa Rosa,
CA
Made
with:
Chi Ku Wa which i s the name of a fish cake
that you can buy in any oriental grocery store.
It is round, and in the shape of a tube.
Ingredients:
Chi Ku Wa
Ahi Tuna (minced)
Mayonnaise
Japanese Chili Powder
Minced Garlic
TT Vietnamese Chili Paste
1 cup of Tempura flour
1 1/2 cups of cold, cold water
Honey Mayo Sauce (recipe)
Soy Honey Sauce
(recipe)
Procedure:
Mix mayonnaise with Japanese chili powder, minced
garlic, Vietnamese chili paste. Mix together
with the minced raw tuna. Don't mash it, or
flavors will all mesh together. Take a small
quantity and stuff it through the tube. Lightly
batter fry. Cut across so that it stands up.
Plating:
Line the plates with Honey Mayo Sauce, use stick.
Then Squeeze lines of Soy Honey Sauce on the
plate, criss cross style. Place fish cake on
plate. Serve.
aw
white shrimp, small-when cooked, don't want
it to be red, wants it be white.
More
Chef Recipes:
Ahi
Tempura
Angel
Sushi
Dragon
Roll
Horizon
Sushi
Sauces
to Create Contrasting Flavors
Seared
Scallops with Salmon Roe
Shrimp
Puffs
Spicy
Fish Cakes
Sushi
Rice
The
Catepillar
Other
Great Related Links:
Sauces
to Create Contrasting Flavors
Sushi
Rice Tips
The
Secret's in the Rice
Lundberg
Family Farms
Executive
Chef Gary Chu - Bio
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