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3 pounds fresh wahoo, cubed
Asian Dry Rub (recipe follows)
1 package (.35 ounces) kaiso salad (mixed dried seaweed)
1 tablespoon peanut oil
1/2 cup fresh seaweed (or soaked)
1/2 cup julienned daikon radish
1/2 cup chopped Maui (sweet) onion
1/2 cup thin sliced scallion
Curry Dressing (recipe follows)
1/2 cup chopped cilantro
1/2 cup minced toasted macadamias
1/4 cup unsweetened coconut flakes
Haupia (recipe follows)
In advance, in a large bowl, toss cubed fish with Asian Dry Rub; refrigerate for 1 hour. Soak seaweed in water for 1 hour.
When ready to proceed, brush oil on a very hot hibachi and sear fish to brown. Chill fish. Drain seaweed, and pat dry with paper towel.
In a large bowl, mix dried and fresh seaweeds. Add daikon, onion, scallion and reserved fish. Add Curry Dressing (about 3/4 cup), and toss gently. Refrigerate 30 minutes. Just before serving, add diced Haupia and cilantro. Serve sprinkled with chopped macadamias and coconut flakes. Makes 16 appetizer servings.
NOTE: To make Asian Seasoning Rub, mix 2 teaspoons ground coriander, 1 teaspoon nori (seaweed) flakes, 1 teaspoon toasted sesame seeds, 1 teaspoon Hawaiian red (or kosher) salt, 1/4 teaspoon curry powder, and 1/4 teaspoon turmeric.
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