Chef Lee Anne Wong’s Poke Omelette

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Chef-Lee-Anne-Wongs-Poke-Omelette
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Lee Anne Wong shares her popular recipe of fried poke omelette that is served at her restaurant, Koko Head Cafe’ on the set of Cooking Hawaiian Style.

Chef-Lee-Anne-Wongs-Poke-Omelette-Recipe
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5 from 1 vote

Chef Lee Anne Wong’s Poke Omelette

Lee Anne Wong shares her popular recipe of fried poke omelette that is served at her restaurant, Koko Head Cafe' on the set of Cooking Hawaiian Style.
Prep Time10 mins
Active Time10 mins
Marinate1 d
Total Time20 mins
Course: Main Course
Cuisine: Hawaiian, Local, Seafood
Keyword: Lee Anne Wong, poke, mahi, omelette, oc16, hawaii, recipe
Yield: 1 Serving
Calories: 4492kcal
Author: As Seen On OC16

Materials

Poke

  • 3 pounds mahi mahi filet 3/4-inch dice
  • 1/4 cup Aloha Aloha shoyu
  • 1/4 cup mirin
  • 1/4 cup saikyo (white miso) paste
  • 3 tablespoons sugar
  • 2 tablespoons sesame oil
  • 1 tablespoon Sriracha paste

Poke Dredge

  • 1 cup cornstarch
  • 1/4 cup aonori or furikake (dried seaweed)
  • 1/2 cup masago arare rice crackers

Omelette

  • 8 eggs
  • 1/2 cup heavy whipping cream
  • butter for pan
  • salt and pepper

Spicy Masago Aioli

  • 1 cup kewpie mayonnaise
  • 1/4 cup masago roe
  • 1 1/2 tablespoons sriracha paste
  • 1 tablespoon rice vinegar
  • 1/2 tablespoon sugar
  • 1/2 tablespoon sesame oil

Instructions

Poke

  • Mix all ingredients except mahi until well-blended.
  • Toss to coat mahi pieces and allow 12-24 hours to marinate.

Omelette

  • Beat together eggs and heavy whipping cream.
  • Butter an 8-inch frying pan and make a French-style flat omelette.
  • To cook mahi, heat fry oil to 375 degrees.
  • Toss poke pieces in dredge until lightly coated.
  • Fry mahi poke in small batches until just cooked, about 45 seconds to 1 minute in oil.
  • Lightly salt after draining on paper towels. Use 3 ounces of cooked poke per portion.

To Serve

  • Make omelette, add fried poke to middle of omelette.
  • Drizzle 1 ounce cold spicy aioli over poke, fold omelette over poke and sprinkle with furikake, as garnish.

Notes

*Recipe was modified for smaller portion

Nutrition

Calories: 4492kcal | Carbohydrates: 225g | Protein: 329g | Fat: 299g | Saturated Fat: 46g | Trans Fat: 1g | Cholesterol: 2618mg | Sodium: 10564mg | Potassium: 6797mg | Fiber: 5g | Sugar: 66g | Vitamin A: 4787IU | Vitamin C: 34mg | Calcium: 501mg | Iron: 26mg
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