World Gourmet Summit 20 

 

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Poke of Ahi and Onaga Green Papaya Salad, Lime Vinaigrette
Presented by:Philippe Padovani

 

Serves 4
 

Ingredients:

8 oz

ahi (block)

8 oz

onaga (block)

2tbsp

wasabi fish roe

4tsp
chives, finely chopped

4tsp
red fish roe

4tsp
Hawaiian red seaweed

4tsp

pickled ginger

6tbsp

olive oil

2tsp

sesame seed, roasted
 

salt & white pepper, to taste
   
 

Lime Vinaigrette

2tbsp

lime juice

6tbsp

olive oil

dash

salt & white pepper

1

screw top jar (optional)
   
 

Green Papaya Salad

1 ½ lbs

green papaya

4tsp

red fish roe

4tsp

wasabi fish roe

4tsp

chives, finely chopped

Method

Cut the ahi and onaga blocks into fine ¼ -inch dice.  Set aside.

Combine all ingredients for vinaigrette in a screw top jar and shake vigorously.  Set aside.

Wash, peel and seed the green papaya; shred into julienne and set aside.

Assembly

In a bowl, toss the ahi and onaga with all the remaining ingredients.  Season to taste.

Combine papaya, wasabi fish roe, red fish roe, chives and season to taste with lime vinaigrette.  Take 4 chilled dinner plates and place equal amounts of poke in a 4-inch circle.  Add the julienne of green papaya around the poke and serve chilled.

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