*  Exported from  MasterCook  *
 
                      Hawaiian Butter Fish Seared Poke
 
 Recipe By     : CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9347 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Tvfn
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  Teaspoon      ground coriander
      1/4  Teaspoon      nori flakes
      1/4  Teaspoon      curry powder
      1/4  Teaspoon      turmeric
      1/4  Teaspoon      toasted sesame seeds
                         Salt and pepper to taste
    2      Cups           -- ¥
    1      Inch          cubed Hawaiian butter fish (approximately
                         2 pounds)
    1      Tablespoon    olive oil
      1/2  Cup           wakame -- dried seaweed
    1      Tablespoon    finely chopped scallions -- green part only
    1      Tablespoon    chopped Maui onion
    2      Tablespoons   daikon radish -- julienned
    2      Tablespoons   Japanese seaweed
    1      Tablespoon    Koon Chun sweetened black vinegar
      1/2  Tablespoon    squid fish sauce
      1/4  Teaspoon      minced garlic
      1/4  Tablespoon    sake
    1      Tablespoon    curry oil
    1      Tablespoon    peanut oil
    1      Teaspoon      curry powder
    1                    bay leaf
    2      Tablespoons   peanut oil
    1      Teaspoon      chopped cilantro
    1      Tablespoon    toasted chopped macadamia nuts
    1      Tablespoon    unsweetened coconut flakes
 
 Combine the ground coriander, nori flakes, curry powder, turmeric, sesame 
 seeds, salt and pepper. In a large mixing bowl toss the cubed fish with the 
 dry spice mix. Set aside to marinate for 1 hour in the refrigerator. After 
 marinating, sear fish until browned in a lightly oiled wok. Set aside and 
 chill. In a large bowl combine the wakame, scallions, onion, daikon, seaweed, 
 and browned, chilled fish cubes. In a mixing bowl combine the Koon Chun, fish 
 sauce, garlic, and sake. Slowly whisk in the combined curry and peanut oils. 
 Toss the wakame mixture with the Koon Chun dressing. Refrigerate for 1/2 hour. 
 Mix together the curry powder, bay leaf, and peanut oil in a saucepan. Bring 
 curry oil to a simmer. Chill, strain, and reserve. Immediately before serving, 
 mix cilantro with chilled fish mixture. Garnish with macadamia nuts and 
 coconut flakes and drizzle with curry oil. 
 Yield: 4 servings 
 
 
 
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