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Wok Fried Tempura Ahi with Shoyu Mustard-Butter Sauce and Tomato-Ginger Relish (Emeril Lagasse) Recipe

Wok Fried Tempura Ahi with Shoyu Mustard-Butter Sauce and Tomato-Ginger Relish (Emeril Lagasse) Recipe

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Wok Fried Tempura Ahi with Shoyu Mustard-Butter Sauce and Tomato-Ginger Relish (Emeril Lagasse)

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Ingredients

Count

Nutrition

615

Calories

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Ingredients:

Serving

1 cup peeled, seeded and diced tomatoes
1/4 cup chopped green onions
1/2 cup minced maui onions
2 tbsp peeled, minced fresh ginger
1 tbsp mirin
1 tbsp rice wine vinegar
1 tbsp black sesame seeds
1 1/2 tsp crushed black pepper
1 tsp hawaiian salt
1 tsp fish sauce
1 tbsp dry mustard
1 1/2 tbsp warm water
1 tbsp plus 1 tsp soy sauce
1/4 cup dry white wine
1 tbsp white wine vinegar
1 tbsp minced shallots
2 tbsp whipping cream
1 cup flour
3/4 cup plus 2 tbsp ice water
1 large egg
4 sashimi-grade ahi steaks (approximately 3 1/2 x 2 1/2 inches, 3 oz and 1/2-inch thick each)
4 tbsp wasabi paste
2 nori sheets (8 1/4 x 7 1/2), cut in half
oil for frying
soy sauce for dipping
flour for dredging
1 stick chilled butter , cut into pieces
garnish: 1 tbsp chopped parsley

Directions:

In a mixing bowl, combine the first 10 ingredients together. Mix well. In a small bowl, whisk the mustard with 1 1/2 tablespoons warm water until a paste forms. Gradually whisk in the soy sauce. Set aside. In a saucepan, boil the wine, vinegar, shallot and peppercorns, until almost no liquid remains in the pan, about 2 minutes. Add the cream and boil until slightly thickened, about 1 minute. Season with salt and pepper. Set the sauce aside. In a mixing bowl, whisk the flour, water and egg together. Season with salt and pepper. Set aside. Season the ahi with salt. Spread the wasabi evenly over 4 nori half-sheets. Place 1 piece of the ahi one end of each nori sheet. Fold the nori over the ahi to cover (the ends will be exposed). In a medium-saucepan, heat the oil. Dip 1 ahi roll in the soy sauce and then in the flour; shaking off any excess flour. Dip the rolls in the tempura batter and fry in the oil until the outside is crispy and the tuna is rare inside, about 40 seconds. Remove the ahi from the oil and drain on a paper-lined plate. Season with salt and pepper. Repeat the remaining rolls. Bring the reduction sauce to a simmer. Whisk in enough mustard to desired taste. Whisk in the butter. To assemble, spoon the sauce in the center of the plate. Pile the relish in the center of the sauce. Slice the tempura ahi and lay them directly on top of the relish. Garnish with parsley

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	615.23 Kcal (2576 kJ)
Calories from fat	342.89 Kcal
		% Daily Value*
Total Fat	38.1g	59%
Cholesterol	116.45mg	39%
Sodium	1587.77mg	66%
Potassium	395.56mg	8%
Total Carbs	55.13g	18%
Sugars	12.27g	49%
Dietary Fiber	6.25g	25%
Protein	9.92g	20%
Vitamin C	9.5mg	16%
Vitamin A	0.3mg	9%
Iron	6.5mg	36%
Calcium	297.6mg	30%

Amount Per 100 g
Calories	219.6 Kcal (919 kJ)
Calories from fat	122.39 Kcal
		% Daily Value*
Total Fat	13.6g	59%
Cholesterol	41.57mg	39%
Sodium	566.74mg	66%
Potassium	141.19mg	8%
Total Carbs	19.68g	18%
Sugars	4.38g	49%
Dietary Fiber	2.23g	25%
Protein	3.54g	20%
Vitamin C	3.4mg	16%
Vitamin A	0.1mg	9%
Iron	2.3mg	36%
Calcium	106.2mg	30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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