Recipe of the Week - 'Ahi Cakes with Wasabi Aioli
'Ahi Cakes with Wasabi Aioli by Chef Sam Choy
Makes 8 cakes
I modeled this recipe on the ever popular crab cake. It differs from a crab cake in that I use less filler and more 'ahi. The flavor of the fish stands out clearly. Mayonnaise adds creamy richness. A drizzle of wasabi aioli is the final touch.
- 1 pound 'ahi
- 2 tablespoons green onion, chopped
- 2 eggs, beaten
- 1/4 tablespoon panko
- 3 tablespoons mayonnaise
- 1/4 tablespoon shoyu
- 1 teaspoon sesame oil
- 1/2 teaspoon salt, or to
- 4 tablespoons flour, for dredging
- 2 tablespoons light olive oil
- 1 cup Wasabi Aioli
Preparation: Mince the 'ahi in a food processor; be careful not to process it into paste. You can also mince it fine with a sharp knife.
Mix the 'ahi, green onion, eggs, panko, mayonnaise, shoyu, sesame oil, and salt. You will probably want to do this with your clean hands; wet them first, so that the mixture doesn't stick to your hands. Hand-shape the 'ahi mixture into 8 patties.
Dust the patties with flour on both sides. Heat the olive oil in a saute pan over medium heat. Cook the patties in the oil for approximately 2 minutes on each side, or until the patties are golden-brown. Drizzle with Wasabi Aioli before serving.