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On the Side/Sauces


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Category: On the Side/Sauces
Rating: 0.00
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Wok Fried Tempura Ahi with Shoyu Mustard-Butter Sauce







Categories: Emlive07
Yield: 4 servings

1 c Peeled; seeded, diced
-tomatoes
1/4 c Chopped green onions
1/2 c Minced Maui Onions
2 tb Peeled; minced fresh ginger
1 tb Mirin
1 tb Rice wine vinegar
1 tb Black sesame seeds
1 1/2 ts Crushed black pepper
1 ts Hawaiian salt
1 ts Fish sauce
1 tb Dry mustard
1 1/2 tb Warm water
4 ts Soy sauce
1/4 c Dry white wine
1 tb White wine vinegar
1 tb Minced shallots
2 tb Whipping cream
Salt; to taste
Freshly-ground black pepper;
-to taste
1 c Flour
7/8 c Ice water
1 lg Egg
4 Sashimi-grade ahi steaks
(approximately 3 1/2” x 2
-1/2”; 3 oz and
1/2 ” thick each)
4 tb Wasabi paste
2 Nori sheets (8 1/4” x 7
-1/2”); cut in half
Oil; for frying
Soy sauce; for dipping
Flour; for dredging
1 Stick Chilled butter; cut
-into pieces
1 tb Chopped parsley; for garnish

In a mixing bowl, combine the first 10 ingredients together. Mix well. In a
small bowl, whisk the mustard with 1 1/2 tablespoons warm water until a
paste forms. Gradually whisk in the soy sauce. Set aside. In a saucepan,
boil the wine, vinegar, and shallot until almost no liquid remains in the
pan, about 2 minutes. Add the cream and boil until slightly thickened,
about 1 minute. Season with salt and pepper. Set the sauce aside. In a
mixing bowl, whisk the flour, water and egg together. Season with salt and
pepper. Set aside. Season the ahi with salt. Spread the wasabi evenly over
4 nori half-sheets. Place 1 piece of the ahi one end of each nori sheet.
Fold the nori over the ahi to cover (the ends will be exposed). In a medium
saucepan, heat the oil. Dip 1 ahi roll in the soy sauce and then in the
flour; shaking off any excess flour. Dip the rolls in the tempura batter
and fry in the oil until the outside is crispy and the tuna is rare inside,
about 40 seconds. Remove the ahi from the oil and drain on a paper-lined
plate. Season with salt and pepper. Repeat with the remaining rolls. Bring
the reduction sauce to a simmer. Whisk in enough mustard to desired taste.
Whisk in the butter. To assemble, spoon the sauce in the center of the
plate. Pile the relish in the center of the sauce. Slice the tempura ahi
and lay them directly on top of the relish. Garnish with parsley. This
recipe yields 4 servings.

Comments: The original recipe title as listed is “Wok Fried Tempura Ahi
With Shoyu Mustard-Butter Sauce And Tomato-Ginger Relish”.

Recipe Source: EMERIL LIVE with Emeril Lagasse - Adapted from the New
Cuisine of Hawaii Cookbook From the TV FOOD NETWORK - (Show # EM-1A09
broadcast 03-06-1997) Downloaded from their Web-Site -
http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

03-26-1997

Recipe by: Emeril Lagasse


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