The Blue Star Restaurant

Poached Ahi
Ingredients:
1-1/2 pounds of sushi-grade ahi
3/4 cup kosher salt
1 teaspoon garlic, minced
1 teaspoon crushed red pepper flakes
1/2 cup su (Japenese sweet vinegar)
1/8 cup granulated sugar
1/4 cup mirin or sake
pinch salt
Flavored oil (can be purchased if you
do not want to make):
5 cups oil (soy, canola, sunflower)
1 cup fresh mint or cilantro

Crust ahi with kosher salt and refrig-
erate for 2 to 3 hours. To make the
flavored oil, combine oil with herb
and cook in a sauce pan at 180° for
30 minutes. It is important that the
oil does not get too hot. Remove from heat and steep the oil for 1 hour.
Strain the herbs out of the oil with a coffee filter or cheese cloth. When
the oil is ready, cook the ahi. Brush off the salt crust with as little water as
possible. Heat the flavored oil in a wok to 250°. Immediately put the ahi in
the oil and poach 1 minute for rare, 2 minutes for medium rare. Slice the
fish against the grain into 3/8-inch thick slices. Use a very sharp knife or
the fish will crumble. Serve on rice or cucumber salad and a tablespoon of
wasabi, a teaspoon of pickled ginger, and a small dish of soy sauce.