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.



Crunchy Potato Sandwich with Seared Blackened Ahi

  • 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


  1. Shred raw potato.
  2. Soak in cold water for a few minutes; drain well and sprinkle with cornstarch.
  3. In a skillet, heat the 2 tablespoons oil to medium high.
  4. Divide shredded potato into 4 patties; fry until golden brown on both sides.
  5. Drain.
  6. Cut fish into 2 pieces; season with fish spice.
  7. Heat a skillet over high heat; sear fish for about 45 seconds on each side.
  8. On serving plates, place a piece of seared fish between two potato patties.
  9. 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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