Pan Fried Ahi, Ponzu Sauce –
Braised Baby Spinach, Fresh Egg Noodles
By Chef Peter Phak, Silverado Country Club Resort, Napa, CA.

Number of Servings: 4-6

Ingredients:
4-6, 6 oz. Ahi filets

Pepper Mixture:
2 oz. Szechwan Peppercorns (crushed)
2 oz. White Peppercorns (crushed)
2 oz. Pink Peppercorns (crushed)
2 oz. Black Peppercorns (crushed)

All Purpose Flour
Egg Wash

Ponzu (Japanese Sour Dipping Sauce)

Ingredients:
1 cup Soy Sauce
3/4 cup Lemon Juice
1/4 cup Rice Wine Vinegar
1/2 cup Dried Bonito Flakes

Method:
Boil soy sauce in a pan. Add bonito flakes in the pan and cool it. Drain the soy sauce. Mix soy sauce, vinegar, and lemon juice.
Makes 4 servings.

Spinach Ingredients:
1 lb. Fresh Baby Spinach
6 oz. Unsalted Butter
TT Salt and Pepper

Pasta Ingredients:
1/2 lb. Fresh Chinese style Egg Noodles (cooked)
4 oz. Maui onion (julienned)
2 oz. Carrot (julienned)
8 oz. Unsalted Butter
1 oz. Shiitake mushroom (sliced thin)
1 oz. Celery (julienned)
1 oz. Red Pepper (julienned)
TT Salt and Pepper

Method For the Ahi:
Season Ahi files. Flour one side of tuna and dip same side in egg wash. Drain excess and press into peppercorn mixture. Refrigerate – sauté filets in clarified butter peppercorn side down until golden brown. Turn and cook to rare. Keep warm

For the Spinach:
Cut butter into small cubes. On high heat add butter to cold pan all at once and put on high heat. When butter starts to melt, add spinach all at once. Season with salt and pepper and turn rapidly until spinach is braised thoroughly. Drain and keep warm.

For the Pasta:
Melt butter in large skillet. Add vegetables. Season. Add pasta. Season. Keep warm.

To Plate:
Starting with the pasta, build on with braised spinach. Cut filet of Ahi in half and arrange on top of spinach. Drizzle Ponzu sauce around. Dot with extra virgin olive oil.

Copyright, 2001, Otafuku Foods, Inc. Torrance, CA

Chef's Recipes
Heritage Pork and Crepe Terrine with Ko Choo Jung Sauce
Pan Fried Ahi, Ponzu Sauce –Braised Baby Spinach, Fresh Egg Noodles
Stir Fried Rice, Hawaiian Style-Yakisoba Sauce

Other Related Links:
Chef Peter Phak Bio