Chai's Choices: ahi katsu and mango-tomato salsa

Chai's Choices: ahi katsu and mango-tomato salsa
Chai Chaowasaree
Chai Chaowasaree
Ahi katsu
Ahi katsu
Yellow curry sauce
Yellow curry sauce
Mango-tomato salsa
Mango-tomato salsa

HONOLULU (HawaiiNewsNow) - Chef Chai Chaowasaree is back and today he is serving up some fresh ahi katsu along with a mango-tomato salsa.

Ahi katsu

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.

Tempura batter

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.

Mango-Tomato Salsa

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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