Recipe - Hawaiian Butter Fish Seared Poke

One half teaspoon Ground coriander
One fourth teaspoon Nori flakes
One fourth teaspoon Curry powder
One fourth teaspoon Turmeric
One fourth teaspoon Toasted sesame seeds
Salt and pepper to taste
2 cup 1Inch cubed Hawaiian butter
fish (approximately 2
pounds)
1 tablespoon Olive oil
One half cup Wakame, dried seaweed
1 tablespoon Finely chopped scallions,
green part only
1 tablespoon Chopped Maui onion
2 tablespoon Daikon radish, julienned
2 tablespoon Japanese seaweed
1 tablespoon Koon Chun sweetened black
vinegar
One half tablespoon Squid fish sauce
One fourth teaspoon Minced garlic
One fourth tablespoon Sake
1 tablespoon Curry oil
1 tablespoon Peanut oil
1 teaspoon Curry powder
1 Bay leaf
2 tablespoon 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 One half 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

Recipe by: CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9347 Posted to MCRecipe
Digest V1 #632 by "Ed Bauman" BIRCHCREEK@msn.com on May 31, 97