Ingredients
Units
Scale
Tempura Batter
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 egg, beaten
- 1/2 cup water
- Salt and pepper, to taste
Fort the Ahi Tuna Katsu
- 2 blocks fresh ‘ahi (about 1 1/2–2 lbs.), cut into an inch tube about 6 to 8 inches long
- 4 sheets nori (Japanese seaweed)
- 1 cup Tempura Batter (recipe above)
- 1 cup panko breadcrumbs
- Vegetable oil, enough to fill a frying pan a minimum of 1-inch deep
For the Thai Yellow Curry Sauce
- 1/2 Tbsp. Thai yellow curry paste
- cups coconut milk
- Tbsp. fish sauce or Aloha Shoyu
- 1/2 Tbsp. curry powder
- 1/2 Tbsp. sugar
Mango-Tomato Salsa
- Tbsp. ripe mango, diced
- Tbsp. tomato, diced
- 1/2 Tbsp. Chinese parsley, chopped
- 1/2 Tbsp. onion, chopped
- 1/2 Tbsp. bell pepper, chopped
- 1/4 Tbsp. lemon juice
- 1/4 Tbsp. balsamic vinegar
- 1/4 Tbsp. sugar
- Pinch of salt, to taste
- Dash of Tabasco, to taste
Instructions
For the Tempura Batter
- In a small bowl, combine all ingredients above until the batter has no lumps; set aside.
- Wrap each piece of ‘ahi tuna with two sheets of fresh nori.
- Dip them into the tempura batter.
- Coat with panko breadcrumbs.
- In wok or deep fryer/cast iron pan, preheat oil to 375°F.
- Fry fish until golden brown (about 30 to 45 seconds).
- Slice into 8 to 10 ¼-inch-thick pieces.
For the Thai Yellow Curry Sauce
- In a saucepan over medium heat, combine all of the ingredients above; bring to a boil.
- Simmer on low heat for 10 minutes or until the sauce thickens to the consistency of mustard.
For the Mango-Tomato Curry Sauce
- In a small bowl, combine all of the above ingredients.
Presentation
- Plate ahi tuna katsu slices on one side of plate.
- Spoon some of Mango-Tomato Salsa next to tuna slices.
- Ladle/pour some Thai Yellow Curry Sauce on the other side of plate.
- Drizzle wasabi sauce around the outside of plate (for both taste/use as well as enhanced presentation).
