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Fried Yellowtail Poke with Wasabi Rouille

January 25, 2010 8:39:36 AM PST
Chef Marcus Samuelsson returns to ABC 7 news at 11 am to show us how to prepare poke, a fish that's gaining in popularity in local restaurants and is available at Whole Foods and other markets that sell seafood. 6 servings
  • 3/4 pound yellowtail, cut into 1/4-inch cubes
  • 1 teaspoon sesame seeds
  • 1/4 teaspoon wasabi
  • 1/2 cup dried seaweed
  • 2 shallots, chopped
  • 1/2 teaspoon sesame oil
  • 1 tomato, seeded and chopped
  • 1 scallion, chopped
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1 garlic clove, chopped
  • 1 bird's eye chili, chopped with seeds and ribs removed
  • 3/4 teaspoon miso
  • 1 1-inch piece of ginger, peeled and minced
  • 12 nori sheets
  • 2 egg whites, lightly beaten
  • 1/4 cups peanut oil

    1. In a large bowl toss together the yellowtail, sesame seeds, wasabi, dried seaweed, shallots, sesame oil, tomatoes, scallions, chili powder, salt, garlic, chilies, miso and ginger.

    2. Evenly divide the yellowtail mixture (about 2 heaping tablespoons each) between the twelve pieces of nori, placing the fish in the center of each piece. Brush the ends of the nori with the egg whites and fold the edges around the filling, pressing with your fingers to seal the edges.

    3. Heat a wok or a large sauté pan over high heat. Add 2 tablespoons peanut oil. When the peanut oil starts to shimmer, add half the nori rolls and sear on both sides until golden and crispy, about 30 seconds per side. Add the remaining 2 tablespoons oil and repeat with the remaining nori rolls.

    4. Slice into 1-inch pieces and serve with Wasabi Rouille.

    Wasabi Rouille

    Makes 3/4 cup

  • 2 garlic cloves, chopped
  • 2 tablespoons chopped almonds
  • 2 teaspoons wasabi paste
  • 3 tablespoons mayonnaise
  • 1/2 teaspoon mild chili powder
  • 1 tablespoon rice wine vinegar
  • Juice of 2 limes
  • Salt
  • Freshly ground pepper

    1. Heat a small sauté pan over low heat. Add the garlic and almonds and toast until the almonds are golden, about 5 minutes. Transfer to a bowl and let cool slightly, then add the wasabi, mayonnaise and chili powder. Whisk in the vinegar and lime juice. Season with salt and pepper.


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