*  Exported from  MasterCook  *

                     Hawaiian Butter Fish Seared Poke

Recipe By     : Chef Du Jour Philippe Chin Show #DJ9347
Serving Size  : 4    Preparation Time :0:00
Categories    : Tvfn

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  ts            Ground coriander
     1/4  ts            Nori flakes
     1/4  ts            Curry powder
     1/4  ts            Turmeric
     1/4  ts            Toasted sesame seeds
                        Salt and pepper -- to taste
   2      lb            Hawaiian butter fish (2 c) --
                        - cubed 1"
   1      tb            Olive oil
     1/2  c             Wakame -- dried seaweed
   1      tb            Scallions -- green part only,
                        - finely chopped
   1      tb            Maui onion -- chopped
   2      tb            Daikon radish -- julienned
   2      tb            Japanese seaweed
   1      tb            Koon Chun sweetened black
                        - vinegar
     1/2  tb            Squid fish sauce
     1/4  ts            Garlic -- minced
     1/4  tb            Sake
   1      tb            Curry oil
   1      tb            Peanut oil
   1      ts            Curry powder
   1                    Bay leaf
   2      tb            Peanut oil
   1      ts            Cilantro -- chopped
   1      tb            Macadamia nuts -- toasted,
                        - chopped
   1      tb            Unsweetened coconut flakes

Combine the ground coriander, nori flakes, curry powder, turmeric,
sesame seeds, salt, and pepper. In a large mixing bowl toss the cubed
fish with the dry spice mix. Set aside to marinate for 1 hour in the
refrigerator. After marinating, sear fish until browned in a lightly
oiled wok. Set aside and chill. In a large bowl combine the wakame,
scallions, onion, daikon, seaweed, and browned, chilled fish cubes.
In a mixing bowl combine the Koon Chun, fish sauce, garlic, and sake.
Slowly whisk in the combined curry and peanut oils. Toss the wakame
mixture with the Koon Chun dressing. Refrigerate for 1/2 hour.

Mix together the curry powder, bay leaf, and peanut oil in a
saucepan. Bring curry oil to a simmer. Chill, strain, and reserve.
Immediately before serving, mix cilantro with chilled fish mixture.
Garnish with macadamia nuts and coconut flakes and drizzle with curry
oil.

Yield: 4 Servings


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