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Ahi Katsu With Curry Vegetables

Recipe by Raymond Siu for Fresh Seas Market

Made with Ahi sashimi saku blocks

Ingredients for the Ahi Katsu

4 – 6 oz. sashimi-grade ahi, cut into a block (2.5” by 6” by 1.5” thick)
1 half-sheet nori (seaweed)
1½ tablespoons wasabi paste
1 cup flour
2 whole eggs
Ice cold water
Panko (Japanese bread crumbs)

Ingredients for the Curry vegetables

1 medium carrot, medium cubed
½ yellow onion, quartered
½ bell pepper (red, yellow or orange), seeded and sliced
1 long eggplant, medium, cubed
2 small potatoes, medium, cubed
2 pieces S & B Golden Curry Sauce Mix
1 tablespoon fresh ginger, grated
2 cloves fresh garlic, minced
1½ tablespoons canola oil
1½ cup chicken stock or water

Directions

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.

Watch Raymond Siu make this recipe.

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