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Ahi Cakes with Roasted Sweet Corn Relish

Demonstrated by: Goran V. Streng, Executive Chef of Hawaii Prince Hotel.
Taste at Kapolei, September 12, 2004.

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Ingredients:

Ahi Cakes with Roasted Sweet Corn Relish

  • 1 lb fresh ahi (yellow fin tuna), finely chopped
  • 1/2 cup diced sweet onion
  • 1/4 cup finely sliced green onion
  • 2 tablespoons chopped Chinese parsley (cilantro)
  • 2 teaspoons sambal olek (chili paste)
  • 2 teaspoons lime juice
  • 2 tablespoons Worcestershire sauce
  • Salt and pepper to taste
  • Olive oil for sauteing
  • Corn and pea sprouts for garnish (optional)

Roasted Sweet Corn Relish

  • 2 cobs fresh sweet corn
  • Oil or butter to coat corn
  • 1 cup diced papaya
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced green bell pepper
  • 1/4 cup diced sweet onion
  • 1/4 cup balsamic vinegar
  • 1/2 cup olive oil
  • 2 tablespoons Chinese parsley (cilantro)
  • Salt and pepper to taste

Directions:

  1. Place all ingredients in a bowl and mix well.
  2. Heat oil in a skillet over medium-high heat.
  3. Using a small ice cream scoop, drop mixture directly into skillet.
  4. Cook for about one minute on each side.
  5. Serve hot with Roasted Sweet Corn Relish.

Makes 4 servings.

Roasted Sweet Corn Relish:

  1. Rub corn with oil or butter.
  2. Grill or broil corn until golden brown on all sides.
  3. Cut corn off the cob into a bowl; stir in remaining ingredients.
  4. Makes about 3 cups.

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