Ahi Chili with Nori chips

Featured in the Honolulu Star-Advertiser on October 6, 2010.
Recipe compliments of Tokkuri-Tei Restaurant.

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Ingredients:

Ahi Chili with Nori chips

  • 1 pound fresh ahi fillet, sashimi grade
  • 2 cloves garlic, finely chopped
  • 2 medium yellow onion, diced small
  • 1 green bell pepper, diced small
  • 1 red bell pepper diced small
  • 1/4 cup butter
  • 2 cans (14 1/2 ounces each) stewed tomatoes
  • 1 tablespoon grated fresh ginger
  • Black pepper to taste
  • Chili powder to taste
  • Soy sauce to taste
  • Sugar to taste
  • Nori Chips (see recipe)

Directions:

Dice fresh ahi to 1-inch cubes. Grind ahi in a food processor (it's very critical to grind the ahi in a food processor. Do not chop the ahi with a knife-chopping the ahi with a knife will make the ahi have a similar taste and texture to ground chicken. In a large skillet, melt butter; add garlic and ground ahi and stir until cooked through. Add onion and bell peppers and cook another 3 to 5 minutes. Transfer the mixture to a large pot. Add tomatoes and simmer for 30 minutes. Add grated ginger; season with black pepper, chili powder, soy sauce, and sugar. Serve Ahi Chili in bowls with Nori Chips. Makes 4 to 6 servings.

Approximate Nutrient Analysis per serving (based on 4 servings and not including to taste ingredients, not including Nori Chips):
340 calories, 13 g fat, 8 g saturated fat, 70 mg cholesterol, 550 mg sodium, 27 g carbohydrate, 4 g fiber, 15 g sugar, 33 g protein

Approximate Nutrient Analysis per serving (based on 6 servings and not including to taste ingredients, not including Nori Chips):
230 calories, 8 g fat, 5 g saturated fat, 45 mg cholesterol, 350 mg sodium, 18 g carbohydrate, 3 g fiber, 10 g sugar, 22 g protein

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