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Cane and Saki Glazed Rare Ahi




Source of Recipe


Internet


List of Ingredients




Saki Glaze:
½ c. soy sauce
1½ c. chicken stock
½ c. brown sugar
2 oz. sherry-dry sack
2 tbsp. ginger-fresh-smashed with knife
1 tbsp. garlic-fresh-smashed with knife
¼ c. green onion tops-smashed with knife
1 tbsp. shallots-fresh-smashed with knife
½ c. Arrowroot
¼ c. Mirin
½ c. Saki-decent quality
¼ c. good quality mushroom soy sauce

Mash the veggies with a knife-no need to peel. Place the stock, soy sauce, smashed veggies, sherry, and brown sugar in a sauce pot. Heat this mixture just until it comes to a boil. Turn off the heat and allow this "tea" to steep for a minimum of 2 hours (covered). Strain the liquid, then return to pot and bring to a boil with the mushroom soy sauce and mirin. Thicken this with a slurry made from the arrowrood and a small amount of water. The glaze should be thick enough to coat the back of a spoon.

Pineapple Salsa:
1 each fresh pineapple-peeled, sliced
2 each jalapenos or serrano chiles-minced
½ c. Mirin
3 tsp. red bell pepper-fine dice
1 tsp. red onion-fine dice

In a very hot skillet caramelize the pineapple sliced-get a good dark color-cool and dice in ½" pieces. Mix the remainder of the ingredients together in a mixing bowl and let stand for at least two hours before service. You can adjust the sweet/sour balance with a little rice wine vinegar if desired.

Ahi:
8 oz. Block cut Ahi (Thick Cut)
1 piece sugar cane (about 5" long)
To taste salt and pepper

The sugar cane should be cut into halves lengthwise. Spear the cane into one side of the Ahi to make it resemble a "Chop". Salt and pepper both sides of the fish. Sear the Ahi in a very hot pan on both sides. Glaze with the saki glace then finish in a 425 degree oven for one to two minutes. Serve the fish rare.

Sticky Rice Cake:
1 c. jasmine rice
½ c. water
2/3 c. coconut milk
2 tbsp. minced chives (fresh)
2 tbsp. minced red bell pepper
salt and pepper to taste

Cook the rice along with most of the coconut milk and water in a rice steamer. Place the rice in a bowl and add the remainder of the coconut milk and all other ingredients. Toss together until well mixed. On a lightly oiled tray or plate, spread this mixture and pack it down tight into an even mold-allow this mix to chill in the fridge. When cool use a ring cutter to cut into a round shape. Heat the rice cake by searing lightly on both sides in a non-stick pan then finishing in the ove for a short time.

Recipe