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Fried Yellowtail Poke w/Wasabi Rouille

In Hawaii, poke is usually made with tuna or ahi. My version of this Fried Yellowtail Poke Is made with yellowtail and is served with Wasabi Rouille.
Posted By: Poke Man
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Prep Time: 15 | Cook Time: 15 | Ready In: 30
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3/4 pound yellowtail cut into 1/4-inch cubes
1 teaspoon sesame seeds
1/4 teaspoon wasabi paste
1/2 cup wakame (dried seaweed; see Sources, page 350 of the book)
2 shallots chopped
1/2 teaspoon toasted sesame oil
1 tomato seeded and chopped
1 scallion, white and light green parts chopped
1/2 teaspoon mild chili powder
1/4 teaspoon salt
1 garlic clove chopped
1 bird's-eye chile, seeds and ribs removed, chopped (see Tip, page 225)
3/4 teaspoon white miso
One 1-inch piece ginger peeled and minced
12 nori sheets (see Tip, page 23)
2 large egg whites lightly beaten
1/4 cup peanut oil
Wasabi Rouille (recipe below)
1 tablespoon roughly chopped chives

Wasabi Rouille
2 garlic cloves finely chopped
2 tablespoons chopped blanched almonds
2 teaspoons wasabi paste
3 tablespoons mayonnaise
1/2 teaspoon mild chili powder
1 tablespoon rice wine vinegar
Juice of 2 limes
Salt and freshly ground black pepper

Order Chef Sam Choy's Poke Cookbook


Cooking Process:

1. In a large bowl, toss together the yellowtail, sesame seeds, wasabi, dried seaweed, shallots, sesame oil, tomato, scallion, chili powder, salt, garlic, chile, miso, and ginger.
2. Divide the yellowtail mixture (about 2 heaping tablespoons each) evenly among the 12 nori sheets, placing the fish in the center of each piece. Brush the ends of the nori with the egg whites and fold the edges around the filling, pressing with your fingers to seal the edges.
3. Heat a wok or a large sauté pan over high heat. Add 2 tablespoons of the peanut oil. When the oil starts to shimmer, add half the nori rolls and sear on both sides until golden and crispy, about 30 seconds per side. Remove the nori rolls with a spatula and transfer to a plate lined with paper towels to drain excess oil. Add the remaining 2 tablespoons oil and repeat with the remaining nori rolls.
4. Slice each roll into 1-inch pieces and serve with the wasabi rouille. Sprinkle with the chives.

Wasabi Rouille
1. Heat a small sauté pan over low heat. Add the garlic and almonds and toast until the almonds are golden, about 5 minutes. Transfer to a bowl and let cool slightly. Add the wasabi, mayonnaise, and chili powder. Whisk in the vinegar and lime juice. Season with salt and pepper