Top Chef, Season 2
Episode 12 Recipes
Marcel Vigneron
Hamachi Poke with Pineapple Poi
Serves 4.
Ingredients:
1 pound hamachi, cleaned and cut into 1/2 inch cubes
1/4 cup sea beans, chopped
1/4 teaspoon grated fresh ginger
1 tablespoon finely chopped sweet onion
2 tablespoons sake
2 tablespoons mirin
2 tablespoons extra virgin olive oil
Juice of 1 lemon
1 pineapple, peel and core removed, cut into chunks
1 tablespoon Xanthan Gum
1 taro root, sliced as thinly as possible
Vegetable oil for frying
Salt and pepper for seasoning, preferably Hawaiian Sea Salt
Directions:
1. In a medium non-reactive bowl, combine ginger, onion, sake, mirin, olive oil and lemon juice. Whisk together until smooth. Season to taste with salt and pepper. Add hamachi and sea beans. Gently toss with a rubber spatula to completely coat fish and sea beans with sauce. Cover and refrigerate at least 15 minutes to allow flavors to combine.
2. In a blender, combine pineapple and xanthan gum. Blend on high speed until pineapple is pureed and mixture is smooth. Refrigerate until ready to use.
3. In a heavy-bottomed pot, pour oil to a depth of 2-3 inches. Heat to 325F.
4. Add the taro root pieces to the hot oil, being careful not to overcrowd the pot. Fry until crisp and lightly golden. Remove with a slotted spoon to a paper towel-lined plate to drain. Sprinkle with salt. Repeat with remaining pieces.
5. To serve: Place a large spoonful of pineapple mixture on serving dish. Top with a spoonful of hamachi mixture and garnish with taro chip and sprinkle with Hawaiian sea salt.
