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Togarashi Seared Ahi & Refried Black Thai Rice

Yields1 Serving

Source: http://www.bestplaceshawaii.com/tips/recipes/seared_ahi.html Chef Linda Yamada, The Beach House Restaurant
Region: Hawaiian
Rating: 9/10
When I made this recipe, I used Mahi Mahi and Jasmine Rice.

 8 oz ahi fillet
 togashi pepper
 alae salt
Rice
 1 cup black Thai rice
 ¼ cup fine diced onion
 1 tsp ground cumin
 1 cup chicken stock (may not need to use all of stock)
 1 tbsp whole butter
Mango Chipotle Sauce
 1 cup sugar
 1 cup rice wine vinegar
 1 tbsp lemon juice
 1 cup mango puree
 3 tbsp chipotle peppers roasted in sauce
 2 tbsp chopped cilantro
Mango Chipotle Sauce
1

Cook sugar and rice wine vinegar in a stainless steel pot until almost syrupy. Add lemon juice to stop cooking; add remaining ingredients and cook for 5 min. Remove from stove and blend with a hand blender or bar blender. Leave on side until ready to use.

Rice
2

Soak, then steam 1 c black Thai rice with 1-1/2 c water until rice is tender.

3

In a medium pan, melt whole butter on medium heat, add onions, cook until done. Add in steamed rice, season with cumin and slowly add stock. Allow rice to absorb stock, cooking until the rice has a sticky consistency. Remove from heat.

Fish
4

Season 8 oz ahi fillet on both sides with togashi pepper and alae salt and sear both sides quickly in a hot pan.

5

To serve: Place refried rice on plate, top with ahi and salsa, surround with mango sauce, and serve immediately.