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Togashi Seared Ahi & Refried Black Thai RiceSource: Chef Linda Yamada, The Beach House Restaurant
Season 8 oz ahi fillet on both sides with togashi pepper and alae salt and sear both sides quickly in a hot pan.
Soak, then steam 1 c black Thai rice with 1-½ c water until rice is tender.
1/4 C fine diced onion
1 tsp ground cumin
1 C chicken stock (may not need to use all of stock)
1 T whole butter
In a medium pan, melt whole butter on medium heat, add onions, cook until done. Add in steamed rice, season with cumin and slowly add stock. Allow rice to absorb stock, cooking until the rice has a sticky consistency. Remove from heat.
Mango chipotle sauce
1 C sugar
1 C rice wine vinegar
1 T lemon juice
1 C mango puree
3 T chipotle peppers roasted in sauce
2 T chopped cilantro
Cook sugar and rice wine vinegar in a stainless steel pot until almost syrupy. Add lemon juice to stop cooking; add remaining ingredients and cook for 5 min. Remove from stove and blend with a hand blender or bar blender. Leave on side until ready to use.
To serve: Place refried rice on plate, top with ahi and salsa, surround with mango sauce, and serve immediately.
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