Ahi Katsu With Curry Vegetables

Wrap ahi with nori, applying wasabi paste to hold the seam. Set aside, seam-side down. In a mixing bowl, whisk together the flour and egg. While whisking, add in just enough cold water to make a thin batter—it should be just enough to coat your finger. Spread panko on a clean plate. Dip the nori-wrapped ahi in the batter and then into the panko, rolling to coat the entire piece. Shake off excess.

In a deep fryer at 350 F, quickly flash fry the ahi for about 30 seconds or until golden brown. Remove from the fryer, blot excess oil on a paper towel, and immediately slice into ½ inch slices. If you do not cut the fish right away, it will continue to cook.

In a saucepan with medium high heat, sauté onion with garlic and ginger until soft; add carrots and potatoes with water or chicken stock, simmer for 20 minutes. Then lower a small strainer with curry paste into the saucepan to dissolve and reduce for 10 minutes.

In a separate sautée pan with medium heat, stir fry the eggplants until brown, then add bell pepper. Pour all cooked vegetables into the curry sauce mixture and reduce for another 2 minutes. Set aside.

Serve with steamed rice, curry vegetables, and top with sliced ahi katsu.