Marinated Ahi Salad

Scott Hiraishi, Cook,
Sam Choy's Restaurant

6 Cryofresh ahi fillets (1 1/2 oz. each)
Marinade for Fish
1 ounce olive oil
3 ounces somen noodles, cooked
Citrus Vinaigrette Dressing
3 won ton wrappers (8" x 8"), deep fried
2 red oak lettuce leaves
2 lolla rosa lettuce leaves
2 butter lettuce leaves
1 1/2 ounces ogo
Nori Wrapped Brie
3 tablespoons Spicy Oriental Dressing

Marinate ahi in Marinade for 1 minute. Heat olive oil in pan and sear ahi on both sides. Combine cooked somen noodles and Citrus Vinaigrette Dressing; toss lightly to coat. Place fried won ton shells on three plates. Break up lettuce leaves and divide between shells and top each with somen noodles. Place ahi on top and garnish with ogo and 2 pieces of Nori Wrapped Brie. Drizzle plates with Spicy Oriental Dressing. Makes 3 servings.

Marinade for Fish

1/2 cup soy sauce
1/4 cup light salad oil
2 tablespoons mirin
1/4 teaspoon sesame oil
1/2 tablespoon minced cilantro
2 tablespoons thinly sliced green onions
1 tablespoon minced garlic
1 tablespoon minced ginger
1/2 teaspoon salt
1/4 teaspoon white pepper
1 1/2 teaspoons brown sugar
1 teaspoon black sesame seeds
Pinch crushed red pepper

Combine all ingredients; mix well, until sugar dissolves.

Citrus Vinaigrette Dressing

1/2 cup orange juice
1/4 cup apple cider vinegar
2 cups soy sauce
1 tablespoon sesame oil
1 cup sugar

Combine all ingredients; mix well, until sugar dissolves.

Nori Wrapped Brie

1 sheet nori
1 1/2 ounces brie cheese
Oil for deep frying

Cut nori into six pieces and place 1/4 ounce of brie on each piece. Roll into bundles and twist ends to form. Deep fry for 5 seconds and take out of oil; drain on paper towels.

Spicy Oriental Dressing

1 pint mayonnaise
1/4 cup soy sauce
1/4 cup sugar
Pinch of cayenne pepper
1 tablespoon black sesame seeds

Combine all ingredients; mix well, until sugar dissolves.