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SEARED AHI ON WONTON
5-6 ounces sushi-grade ahi (tuna)
2 tablespoons white sesame seeds
2 teaspoons peanut oil
1 to 2 ounces caviar (optional)
Season ahi with salt and pepper to taste, then press all sides in sesame seeds. Heat a small skillet over high heat, add a scant amount of oil to the pan and when it is almost smoking, sear quickly on all sides (about 20 to 30 seconds per side). Cut crosswise into thin slices no more than 1/4-inch thick.
1/2 teaspoon wasabi paste or to taste
2 tablespoons creme fraiche or sour cream
1/4 teaspoon rice vinegar
1/8 teaspoon kosher salt
2 tablespoons heavy cream
Combine the wasabi, creme fraiche, vinegar and salt. Lightly whip the cream and incorporate into wasabi mixture (should be stiff enough to pipe) and refrigerate until ready to use.
12 fresh wonton skins
2 teaspoons sesame oil
Preheat the oven to 425°. Cut the wontons in half diagonally, brush with sesame oil and bake on a cookie sheet until crisp and golden brown.
1 stalk green onion
6 fresh water chestnuts
1/2 cup Napa cabbage, thinly shredded
24 strips of Napa cabbage leaves (to put on top of wonton)
1 teaspoon lime juice
1/4 teaspoon fish sauce
1/4 teaspoon light soy
Pinch of sugar to taste
Thinly slice onion on the diagonal, peel water chestnuts and julienne. Just before serving, combine with lime juice, fish sauce, soy and pinch of sugar, toss gently. A few minutes before assembly, remove from the marinade and drain very well.
To assemble, put a a leaf strip and small mound of vegetables in the middle of a wonton, place a piece of tuna on top, then decorate with a dollop of wasabi cream, garnish with a bit of caviar. Makes 24 pieces. |
