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 w/Pepper Aioli
- 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
- 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
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.
- 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.