Crispy Ahi
By Chef James Mc Donald, Pacific O

Serves 6

Ingedients:
6 (4 oz.) Ahi Blocks (sashimi grade)
3 Nori Sheets (cut in half)
6 tbls. Wasabi Paste
1 tbls. Shichimi Spice
1 cup Flour
3 oz. Pickled Ginger
2 Eggs (beaten)
2 tbls. Sesame Seeds (toasted)
3 cup Panko
Oil (to deep fry)
? cup Red Bell Pepper (julienne)
TT Salt/Pepper
? cup Yellow Bell Pepper (julienne)
Steamed Jasmine Rice
1 cup Green Papaya (julienne)
Soy Cilantro Vinaigrette (recipe follows)
Radish Sprout Aioli (recipe follows)

Method:
Season ahi with shichimi. Lie out the six strips of nori and spread wasabi evenly over each. Quickly roll up a block of ahi in each. Dredge each roll in flour, then egg, and then the panko. Heat oil to a temperature of 350° degrees and quickly fry each ahi roll for no more than one to two minutes. (Ahi will be rare to medium rare) Remove ahi from oil to a paper towel lined dish. Season and slice each roll.Mix papaya and peppers with enough soy cilantro vinaigrette to coat and season.

Arrange salad in center of plates and surround with sliced ahi. Drizzle sauces around ahi, top salad with pickled ginger and sesame seeds. Serve immediately with steamed rice.

Soy Cilantro Vinaigrette Ingredients:
1 tspn. Garlic
? cup Lime Juice
1 cup Cilantro (loose pack)
? cup Pickled Ginger
? cup Mirin
1 cup Soy (low salt)
? cup Sesame Oil
2 cup Peanut Oil
2 cup Canola Oil

Method:
Place all ingredients in blender except peanut and canola oil. Puree until smooth. With blender running, add remaining oils until emulsified. Reserve chilled. Vinaigrette will last one week in refrigerator.

Radish Sprout Aioli Ingredients:
2 Egg Yolk
1 tspn. Garlic (minced)
1 tspn. Ginger (minced)
? cup Rice Wine Vinegar
? cup Radish Sprouts
1 cup Green Onion Tops
2 cup Canola Oil
TT Salt/Pepper

Method:
Place all ingredients except oil into a blender and puree smooth. With blender running, add oil until emulsified. Reserve chilled. Aioli will last one week in refrigerator.