Blackened Ahi With A Soy-mustard Sauce Recipe

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Blackened Ahi with a Soy-Mustard Sauce

Vicki Butts (lazyme)

By
@lazyme5909

This sounds great and I can't wait to try it. I guessed at the times for this since I haven't made it yet. Although the ingredient list and directions seem long, it looks like it will actually come together quickly.

From Executive Chef Joey Macadangdang, Roy's Restaurants, Hawaii.


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Serves:

4

Prep:

30 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

8 oz
ahi tuna filet (1 piece about 2-inches thick, 5 inches long)

SOY-MUSTARD SAUCE:

1/2 c
coleman mustard powder
2 Tbsp
water
2 Tbsp
unseasoned rice vinegar
1/2 c
soy sauce

BLACKENING SPICES:

1 1/2 Tbsp
paprika
1/2 Tbsp
cayenne pepper
1/2 Tbsp
red chili powder
1/2 tsp
white pepper
1/2 Tbsp
ground sandalwood, optional

GARNISH:

2-3 Tbsp
red pickled ginger
1/2 tsp
black sesame seeds
1 oz
japanese spice sprouts or sunflower sprouts (top 2 inches only)
1 Tbsp
yellow bell pepper, seeded and diced
1 Tbsp
cucumber, cut into matchsticks

BEURRE BLANC:

1/2 c
white wine
2 Tbsp
heavy cream
2 tsp
white wine vinegar
1/2 c
unsalted butter, chopped
1 tsp
fresh lemon juice
1 Tbsp
shallot, minced
1/2 tsp
salt
freshly ground white pepper, to taste

Directions Step-By-Step

1
Fish:
Mix all the blackening spices together on a plate and dredge the Ahi on all sides.
2
Heat a lightly oiled cast-iron skillet and sear the ahi over high heat to desired doneness (about 15 seconds per side for rare, to 1 minute per side for medium-rare.)
3
Cut into 16 thin slices.
4
Soy-Mustard Sauce:
Mix the mustard powder and hot water together to form a paste. Put aside for a few minutes to allow the flavor and heat to develop.
5
Add the vinegar and soy sauce, mix together, and strain through a fine sieve.
6
Chill in the refrigerator.
7
Beurre Blanc:

Combine the wine, wine vinegar, lemon juice, and shallot in a saucepan and bring to a boil over medium heat.
8
Reduce the liquid until it becomes syrupy.
9
Add the cream and reduce by half.
10
Turn the heat to low and gradually add the butter, stirring slowly (do not whisk) until it is all incorporated. Be careful not to let the mixture boil, or it will break up and separate.
11
Season with salt and pepper and strain through a fine sieve.
12
Transfer to a double boiler and keep warm.
13
Presentation:

For each serving (4):

Arrange 4 slices of the ahi in a pinwheel or cross shape on plate.
14
Ladle a little of the Soy-Mustard Sauce in two opposing quadrants between the tuna, and ladle the Beurre Blanc in the other two quadrants.
15
To garnish, put a small mound of the red pickled ginger on the Beurre Blanc on either side, and sprinkle the sesame seeds over the Soy-Mustard Sauce.
16
Arrange the spice sprouts, bell pepper, and cucumber at the very center of the pinwheel.

About this Recipe

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: Hawaiian/Polynesian