Chef Lee Anne Wongs Poke Omelette
Lee Anne Wong shares her popular recipe for her fried poke omelette that is served at her restaurant, Koko Head Cafe' on the set of Cooking Hawaiian Style.
3 pounds mahi mahi filet, 3/4-inch dice
1/4 cup Aloha Aloha shoyu
1/4 cup mirin
1/4 cup saikyo (white miso) paste
3 tablespoons sugar
2 tablespoons sesame oil
1 tablespoon Sriracha paste
1 cup cornstarch
1/4 cup aonori or furikake (dried seaweed)
1/2 cup masago arare rice crackers
1/2 cup heavy whipping cream
butter, for pan
salt and pepper
Spicy Masago Aioli
1 cup kewpie mayonnaise
1/4 cup masago roe
1 1/2 tablespoons sriracha paste
1 tablespoon rice vinegar
1/2 teaspoon sugar
1/2 tablespoon sesame oil
Mix all ingredients except mahi until well-blended. Toss to coat mahi pieces and allow 12-24 hours to marinate.
Beat together eggs and heavy whipping cream. Butter an 8-inch frying pan and make a French-style flat omelette.
To cook mahi, heat fry oil to 375 degrees. Toss poke pieces in dredge until lightly coated. Fry mahi poke in small batches until just cooked, about 45 seconds to 1 minute in oil. Lightly salt after draining on paper towels. Use 3 ounces of cooked poke per portion.
Make omelette, add fried poke to middle of omelette. Drizzle 1 ounce cold spicy aioli over poke, fold omelette over poke and sprinkle with furikake, as garnish. *recipe was modified for smaller portion