United States
Australia
CHEF BUTTER PRESENTS "BROKE DA MOUTH" POKE RECIPE
A SALTY CREW EXCLUSIVE RECIPE BROUGHT TO YOU BY CHEF BILLY "BUTTER" JOYCE AND DUANE "DIEGO" MELLOR
SEA TO TABLE
Chef Butter has won the local "I Love Poke Fest" the past two years. He's built up his reputation around San Diego as the man to beat. This year, before the event, Butter and Duane teamed up to make some of the best poke any of us have ever tasted. Duane provided the early season fresh local Bluefin, and Butter used it to formulate his recipe to be used at the event this year.
You will now be able to reproduce the whole receipe at home.
|
INGREDIENTS:
- 1.3kg Locally Caught Sashimi Grade Bluefin Tuna
For the Marinade:
- 1 Large Vau Union ( You can also use sweet onions or shalots)
- 1 Bunch Green Onions - Chopped scallion
- 1 Cup Aloha Soy Sauce
- 1/4 Cup Sesame Vil (For its nutty essence)
- 1/8 Cup Anchovy Oil
- 1 Tablespoons Black Garlic Paste
- 2 Small Thai Chilies
For the Gyzo Ail Amarilo Aioli:
- 1 Cup Mayo
- 1 Tablespoons Gyzo
- 3 Tablespoons Aji Amarillo Paste
For the Mango logarashi:
- 1 Cup Togarashi
- 1/8 Cup Toasted Sesame seeds
- 1/2 Cup Mango Powder
|
STEPS:
1.) Pat the Tuna dry, then neatly cut it into small 4cm cubes.
Place in a bowl. 2.) Add the Maui Onion, Green Onion, Soy Sauce, Sesame Oil
Anchovy-Oil, Black Garlic Paste and That Chilies into a mixing bowl
and whisk.
3.) Add Tuna and gently toss, cover and refrigerate for I0 min
4.) Before serving, add in 2 tablespoons Gyzo Aji Amarillo Aioli
5.) Top a couple Dollops of Gyzo Sauce on top for extra presentation
6.) Top with Mango Powder Togarashi
7.) Serve with Wonton Chips or Tortilla Chips
|
