Grilled Albacore with Crispy Asian Slaw
Norpac Fisheries Export
1 tablespoon grated ginger
2 tablespoons sesame oil
4 tablespoons canola oil
4 tablespoons orange juice
1 tablespoon soy sauce
4 7-ounce albacore steaks
½ cup crushed pineapple
1 tablespoon grated ginger
1 garlic clove, minced
1 red chile, minced
VINAIGRETTE
¼ cup water
¼ cup soy sauce
¼ cup mirin
;⁄; cup canola oil
1 tablespoon sesame oil
Juice of 1 lime
2 teaspoons cornstarch
CRISPY ASIAN SLA W
4 cups canola oil
8 wonton wrappers, thinly sliced
8 ounces snow peas
¼ cup grated ginger
½ Napa cabbage, thinly sliced
½ purple cabbage, thinly sliced
2 carrots, julienned
2 tablespoons chopped cilantro
Whisk together ginger, oils, juice and soy sauce. Place albacore in a ;at baking dish,
pour marinade over it, and refrigerate for 1 hour. Grill steaks until medium.
To prepare the vinaigrette, mix water, soy sauce, mirin, oils, lime juice and cornstarch
in a saucepan. Bring to a boil, stirring lightly. Strain. Return to the pan and add
pineapple, ginger, garlic and chile. Simmer for 8 minutes. Let cool. For best results,
make in advance to infuse ;avors.
To prepare the slaw, heat oil to 350°F and deep-fry wonton strips until golden brown;
set aside. Blanch snow peas in boiling salted water for 30 seconds, chill in ice water, then
cut into thin strips. In a large bowl, combine snow peas, ginger, cabbage, carrots, cilantro
and all but ¼ cup vinaigrette; chill. Just before serving, gently mix in wonton strips.
Place slaw on plates and top with albacore. Drizzle with vinaigrette. Makes 4 servings.
Entrées 131
