Crunchy Potato Sandwich with Seared Blackened Ahi

Demonstrated by: Chef Chai Chaowasaree of Singha Thai and Chai's Island Bistro
Pacific Rim Recipes - April 15, 1999.



1 large potato
1 tablespoon cornstarch or flour
2 tablespoons salad oil for frying
6 oz fresh sashimi-grade ahi filet
Cajun or blackened fish spice
2 tablespoons veal stock*
3/4 tablespoon ponzu sauce (citrus, vinegar based sauce)
1/2 tablespoon unsalted butter


Shred raw potato. Soak in cold water for a few minutes; drain well and sprinkle with cornstarch. In a skillet, heat the 2 tablespoons oil to medium high. Divide shredded potato into 4 patties; fry until golden brown on both sides. Drain. Cut fish into 2 pieces; season with fish spice. Heat a skillet over high heat; sear fish for about 45 seconds on each side. On serving plates, place a piece of seared fish between two potato patties. In a small saucepan, heat veal stock, ponzu sauce, and butter; drizzle over sandwiches. Makes 2 appetizer servings.

*To make veal stock: Dissolve a veal bouillon cube in 2 tablespoons hot water.


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