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    Chef Shigekane & Chef Mavro’s Spicy Ahi w/Pepper Aioli

    Chef’s Mavro & Shigekane visit us on Cooking Hawaiian Style and show us how to prepare a spicy ahi with aleppo aioli – this is local food stepped up!  

    Be sure to catch their episode on Cooking Hawaiian Style! Vist http://chefmavro.com and try their award-winning restaurant!

    Chef Shigekane-Chef Mavro's-Spicy-Ahi-with-Pepper-Aioli-Recipe
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    Chef Shigekane & Chef Mavro’s Spicy Ahi w/Pepper Aioli

    Chef's Mavro & Shigekane visit us on Cooking Hawaiian Style and show us how to prepare a spicy ahi with aleppo aioli – this is local food stepped up!  Be sure to catch their episode on Cooking Hawaiian Style!
    Prep Time15 mins
    Active Time30 mins
    Total Time45 mins
    Course: Appetizer, Side Dish, Snack
    Cuisine: Hawaiian Chefs Celebrities Restaurants, Hawaiian Seafood Recipes, Local
    Keyword: spicy, ahi, aleppo, pepper, aioli, chef mavro, chef shigekane, spicy ahi recipe, ahi tuna recipes, pepper aioli, rice, sushi su
    Calories: 3047kj
    Author: As Seen On OC16

    Materials

    Spicy Ahi:

    • 1 block  Ahi, 3/4 pound, center cut (bigeye or yellowfin tuna)
    • 1 cup  Ogo (Hawaiian seaweed), finely sliced
    • 1/2 piece  Hawaiian chili, deseeded, sliced paper thin
    • 2  medium shallots, minced
    • 1  tablespoon chives, sliced into tiny rings
    • 1 teaspoon Hanapepe salt (coarse sea salt)
    • 1  tablespoon extra virgin olive oil

    Rice and sushi su:

    • 1   cup basmati rice
    • 1/2 cup rice vinegar
    • 1 tablespoon sugar
    • 1 teaspoon salt
    • 1   piece dashi-kombu, 2”x 2” sheet, washed

    Pepper A'oli:

    • 2   large egg yolks at room temperature
    • 2 medium garlic cloves, de-germed 
    • 1   tablespoon aleppo pepper
    • 1   cup extra virgin olive oil
    • 4 tongues  Uni, sea urchin
    • Sea salt, to taste
    • freshly grounded peppercorn to taste

    Instructions

    Method for the spicy ahi:

    • Cut the ahi into ¼” cubes and then combine with the ingredients, ogo, chili, shallot, chive, Hanapepe salt and olive oil.
    • Steam the rice, cool the rice at room temperature and incorporate in the basmati rice the ingredients of the sushi su.   
    • Prepare the a?oli in mortar and pestle (avoid using a whisk or a food processor that will turn the a?oli bitter).  
    • First puree the garlic and the Aleppo pepper, add the egg yolks and then slowly incorporate the olive oil with the pestle until firm consistency.

    Presentation:

    • Arrange the rice in the center of individual plates.  
    • Place the spicy ahi on top, cover with the a'oli and one tongue of uni on each plate.

    Nutrition

    Calories: 3047kj | Carbohydrates: 191g | Protein: 26g | Fat: 244g | Saturated Fat: 36g | Cholesterol: 393mg | Sodium: 5434mg | Potassium: 711mg | Fiber: 9g | Sugar: 15g | Vitamin A: 3847IU | Vitamin C: 19mg | Calcium: 573mg | Iron: 13mg

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