Ahi palette dancer

  • For the won tons
  • 50 wonton wrappers
  • 2L oil, for frying
  • For the ahi
  • 3.6kg ahi grade #1, cut 2.5cm center logs
  • 60g caribbean seasoning
  • For the salad
  • 10g spring mix
  • 2 heads napa cabbage, shredded julienned style thin
  • 2 bunches freshly chopped coriander leaves
  • 3 bunches spring onions, chopped small
  • 1 package rice noodles, fried
  • 3 small tins Mandarin oranges, drained
  • 1 basket mushrooms, sliced thin
  • 2.25kg candied walnuts
  • 1.3kg toasted almonds
  • Citrus soy sesame vinaigrette
  • For the mango salsa
  • 6 mangoes, diced small
  • 1/2 jalapeno, minced, use only 1/2
  • 1 red onion, minced
  • 1 bunch freshly chopped coriander leaves
  • 2 limes, juiced
  • 15g sweet chilli sauce
  • Teriyaki glaze, to taste (from recipe below)
  • For the teriyaki glaze
  • 20g minced fresh ginger
  • 15g minced shallots
  • 15g minced garlic
  • 5 stalks lemongrass, bruised 7cm from bottom
  • 1.9L teriyaki sauce (recommended: Kikkoman's)
  • 475ml pineapple juice
  • 475ml orange juice
  • 450g light brown sugar
  • 25g chilli flakes
  • Freshly ground white pepper
  • Cornflour slurry, as needed (cornflour mixed with water)
  • 170g toasted white and black sesame seeds
  • 85g wasabi tobiko caviar
  • For the citrus soy sesame vinaigrette
  • 475ml Teriyaki Glaze (recipe above)
  • 1 orange, zested
  • 1/2 bunch fresh coriander leaves
  • 120ml seasoned rice vinegar
  • 30ml yuzu juice
  • 1 tsp sesame oil
  • Salt and freshly ground white pepper
  • 240ml salad oil
  • For the mango miso glaze
  • 55ml seasoned rice vinegar
  • 90ml Yuzu juice
  • 120ml teriyaki glaze
  • 80g yellow miso paste
  • 120ml mango puree
  • 470g mayonnaise
  • 85g honey
  • 1 tsp sesame oil
  • Salt and freshly ground white pepper
  • For the wasabi creme fraiche
  • 470g mayonnaise
  • 115g wasabi paste
  • 85g sweetened condensed milk
  • 30ml lime juice
  • 30ml mirin wine
  • 55g honey
  • Salt and freshly ground white pepper
1) For the won tons: Cut in triangles, and deep-fry in oil at 190C about 1 1/2 mins each side until golden brown. Place on 2 sheet pans with towels to catch oil. Season with salt and freshly ground white pepper.

2) For the ahi: Cut in square 2.5 by 2.5cm logs, 15cm wide, dredge in Caribbean seasoning and sear on all sides, set aside. Slice thin with serrated knife on cutting board. Keep saute pan hot with oil, and sear in batches using a long spatula and teriyaki glaze in squeeze bottle. Place seared ahi in hot pan, squeeze teriyaki into the pan and deglaze.

3) For the salad: Combine spring mix, shredded napa, coriander, oranges, spring onions, fried rice noodles, mushrooms, candied walnuts, and almonds. Toss all together in citrus soy sesame vinaigrette enough to wet and coat, but not soak, then mince it up, and save in bowl.

4) For the mango salsa: Place the mangos, jalapeno, red onion, coriander, lime juice, chilli sauce, teriyaki glaze, to taste, and toss together in bowl. Set aside.

5) For the teriyaki glaze: In stock pot, saute ginger, shallots, garlic and lemon grass. Deglaze with teriyaki sauce, pineapple juice and orange juice. Add brown sugar, chilli flakes and white pepper. When it comes to a boil on high heat, add cornflour slurry and sesame oil whisking until thick enough to coat the back of a spoon. Set aside to cool. Place in squeeze bottle. Toast sesame seeds in a preheated 150C oven for about 10 mins.

5) For the citrus soy vinaigrette: Place everything in blender and drizzle in the oil until semi-thick and emulsified. Place into squeeze bottle.

6) For the miso mango glaze: In bowl mix all ingredients together, and strain. Set aside.

7) For the wasabi creme fraiche: Whisk all ingredients in a bowl and set aside.

8) For assembling: Place all won tons on 3 platters. Toss salad mix and coat with vinaigrette. Place on won tons, then crisscross ahi on top, then place mango salsa and drizzle wasabi creme fraiche in 1 direction, and miso mango glaze and teriyaki in another direction. Sprinkle with sesame seeds and garnish with tabiko.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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