HONOLULU (HawaiiNewsNow) - Chef Chai Chaowasaree is back and today he is serving up some fresh ahi katsu along with a mango-tomato salsa.
2 blocks fresh ‘ahi (about 1½-2 lbs.), cut into an inch tube about 6 to 8 inches long
4 sheets nori (Japanese seaweed)
1 c. Tempura Batter
1 c. panko breadcrumbs
Vegetable oil, enough to fill a frying pan a minimum of 1-inch deep
Wrap each piece of ‘ahi with two sheets of fresh nori, and then dip them into the tempura batter and coat with panko breadcrumbs.
In a wok or a deep fryer, preheat the oil to 375°F. Fry the fish to a golden brown (about 30 to 45 seconds) and cut into 8 to 10 ¼-inch-thick pieces.
3.4 c. all-purpose flour
¼ c. cornstarch
1 egg, beaten
½ c. water
Salt and pepper, to taste
In a small bowl, combine all ingredients until the batter has no lumps; set aside.
Thai Yellow Curry Sauce
½ Tbsp. Thai yellow curry paste
2 c. coconut milk
1 Tbsp. fish sauce or Aloha Shoyu
½ Tbsp. curry powder
½ Tbsp. sugar
In a saucepan with medium heat, combine all the ingredients and bring to a boil. Then simmer with low heat for 10 minutes or until the sauce thickens to the consistency of mustard.
2 Tbsp. ripe mango, diced
2 Tbsp. tomato, diced
½ Tbsp. Chinese parsley, chopped
½ Tbsp. onion, chopped
½ Tbsp. bell pepper, chopped
¼ Tbsp. lemon juice
¼ Tbsp. balsamic vinegar
¼ Tbsp. sugar
Pinch of salt, to taste
Dash of Tabasco, to taste
In a small bowl, combine all ingredients.
Plate the katsu slices on one side of the plate and place the Mango-Tomato Salsa on the other. Serve with the Thai Yellow Curry Sauce.
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