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Scallion Crusted Ahi with Ponzu Butter

Demonstrated by: Chef Roberto Los Baños.
Bali by the Sea at Hilton Hawaiian Village Beach Resort & Spa on February 1, 2004.

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Ingredients:

Scallion Crusted Ahi with Ponzu Butter

  • Vegetable oil for deep frying
  • 5 stalks scallions, chopped
  • 2 tablespoons prepared tempura batter
  • 5 oz block fresh sashimi-grade ahi (yellowfin tuna)
  • Salt and pepper to taste
  • Flour for dredging
  • 1 tablespoon butter
  • 1/2 cup diced cooked sweet potato
  • 2 oz (about 1/4 cup) sliced hearts of palm
  • 2 oz (about 1/4 cup) diced fern shoots
  • 1/2 small tomato, finely sliced
  • Ponzu Butter

Ponzu Butter:

  • 1 tablespoon minced shallots
  • 1/2 tablespoon vegetable oil
  • 1/4 cup dry white wine
  • 2 tablespoons ponzu sauce
  • (store bought Japanese dipping sauce)
  • 1 tablespoon heavy cream
  • 1/4 cup butter

Directions:

Heat oil to 350°F. Add scallions to tempura batter and mix well. Season ahi with salt and pepper, lightly dredge in flour then dip into tempura batter. Deep fry for about 4 minutes for rare to medium-rare or 6 minutes for medium to medium-well; drain and let stand for 5 minutes before slicing. Sauté sweet potato and vegetables in butter and season with salt and pepper; arrange on platter. Top with ahi and serve with Ponzu Butter. Makes 2 servings.

Ponzu Butter:
Sauté shallots in oil. Add wine and reduce until the wine is almost evaporated. Add ponzu sauce and reduce by 1/2. Stirring constantly, add cream and reduce by 1/2. Remove from heat and slowly whisk in the butter. Makes about 1/2 cup (enough for 4 servings).

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