Ingredients
- Ingredients:
- 7 ounce mahi mahi center cut filet
- Salt
- Pepper
- For the Crab Dynamite
- 2 ounces jumbo lump crabmeat
- 1 teaspoon Sriracha sauce
- 1 teaspoon furikake seasoning
- 2 teaspoon kewpie mayonnaise
- 1/2 teaspoon Hawaiian sea salt
- 1 teaspoon white soy sauce
- For the Purple Okinawa Potatoes
- 1 medium purple sweet potato
- 1/4 cup coconut milk
- 1 teaspoon yuzu juice
- For the Garlic Nam Pla
- 1 shallot
- 1 clove garlic
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- 2 tablespoons orange juice
- 2 teaspoons Tiparos fish sauce
- 3 teaspoons sugar
- Pinch of minced chives
- 4-5 cilantro leaves
Directions
- Season the mahi mahi with salt and pepper. Sear in a skillet over medium-high heat. Combine all ingredients for the Crab Dynamite and spread on top of mahi mahi. Broil mahi mahi under salamander until golden brown.
- In a saucepan filled with water, simmer the unpeeled potato until tender. While still hot, peel off skin and put in food processor with other Okinawa Purple Potato ingredients. Puree until smooth.
- Finely shave the shallot and garlic. Combine all juices and dissolve the sugar in the liquid. Add the garlic, shallot, and herbs to the Nam Pla.
- Serve everything together.
Tips/Techniques
Beverage Suggestions:
A lighter rosé
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