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Ginger Scallion Sauce with Seared Ahi Poke

Ginger Scallion Watch the Video
"This recipe is super easy to make and has fresh, aromatic flavors that I just love. Plus, can be paired with just about anything!" - Chef “Bekah” DeCosta, Senior Chef De Cuisine

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Ginger Scallion Sauce with Seared Ahi Poke

Summary

Yield
4 Servings

Ingredients

  header
Ginger Scallion Sauce
1⁄2 bunch
Green Onion, Minced
4  
fresh ginger, minced
1⁄2 bunch
Fresh Cilantro, Minced
8  
Cloves Fresh Garlic, Minced
1⁄2 teaspoon
Salt
1⁄4 teaspoon
crushed red chili flakes
2 cups
Neutral Oil
  header
Seared Ahi Poke
1⁄2 pound
Fresh Ahi, steak or sashimi grade block
1 teaspoon
Salt
1⁄2 teaspoon
Black Pepper
2 tablespoons
Neutral Oil
2 fluid ounces
Ginger Scallion Sauce
2 ounces
Sweet Onion, Sliced
1⁄2 teaspoon
shoyu
1⁄4 teaspoon
sesame oil
1⁄8 teaspoon
Hawaiian salt

Instructions

Ginger Scallion Sauce:

  • In a heat proof bowl, combine minced green onion, ginger, cilantro, salt and crushed red chili flakes.
  • Add neutral oil to a medium size saucepan. Heat over high heat until oil begins to ripple and smoke.
  • Carefully pour hot oil over the aromatic vegetables in the heat proof bowl. Stir lightly until oil and ingredients are well combined.
  • Once cooled, taste and adjust seasoning as needed.
  • Optional but highly recommended, add sesame oil to sauce for added nuttiness and flavor.

Seared Ahi Poke with Ginger Scallion Sauce:

  • Season ahi with salt and black pepper on all sides.
  • In a heavy-bottomed pan, heat neutral oil over medium-high heat for about 2 minutes.
  • Place ahi in hot pan and cook for about 20 seconds on each side or until a golden crust has formed while keeping the inside of the ahi rare.
  • Transfer seared ahi to a cutting board and let cool for about 10 minutes.
  • Cut ahi into ½ inch size poke cubes and place into a mixing bowl.
  • Add all ingredients except cilantro into a mixing bowl with seared ahi poke cubes. Mix gently until ingredients are well combined.
  • Garnish with cilantro and enjoy!

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