Since Garrett's brother left for Maui we have been talking about how they are probably eating fresh fish every nite with fancy little cocktails with umbrellas in them! So being pretty jealous we decided to make ourselves some Poke for dinner and pretend we were on the islands instead of sitting here in Chico, Ca with 4 days of solid rain! Ha
We also make Spicy Edamame, Garlic Noodles (Tofu noodles), and Crab Rangoons.
If you would like the recipes for those just let me know and I will post them as well.
Ahi Poke
Ingredients
- 1.5 to 2 pounds fresh Sushi Grade Ahi tuna steaks, cubed
- 4-6 tbls soy sauce (depending on taste and amount of Ahi used)
- 3/4 cup chopped green onions
- 2 tablespoons sesame oil (fire oil if you like it HOT)
- 1 tablespoon toasted sesame seeds
- 1 tablespoon crushed red pepper (optional)
- 1-2 Avocados cubed
- A touch of Shiracha
- Also a dash of Seasoned Rice wine vinegar
- Wonton wrappers
- Peanut oil to fry
Directions
- In a medium size non-reactive bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili pepper, and avocados; mix well. Refrigerate at least 1to 2 hours before serving.
- Pour enough oil into your pan to cover a wonton wrapper. It wont take much about a 1/4" to 1/2" depending on the size of your fry pan. Cut the wonton wrappers corner to corner to create triangles.
- Once the oil is hot place 2 to 3 wonton triangles into the oil. Don't put to many in the oil at one time since they cool up real fast. Once they are a light golden color pull them out and place on paper towels to dry off excess oil.
No comments:
Post a Comment