Mango Wasabi-Ginger Tarter Sauce:
2 cups good-quality mayonnaise
2 tablespoons mango puree
1 tablespoon wasabi paste
2 tablespoons pickled chopped ginger
1 tablespoon peeled and minced fresh ginger
1/4 cup finely chopped red onion
4 cloves garlic, finely chopped
3 tablespoons chopped fresh cilantro
2 teaspoons freshly squeezed lime juice
Ahi Cakes:
1 pound ahi fillets, finely chopped
1/4 cup finely chopped green onion, white part only
1/4 cup seeded and finely chopped red bell pepper
1 teaspoon finely chopped garlic
2 tablespoons finely chopped fresh basil
1 tablespoon finely chopped fresh cilantro
1/2 cup good-quality mayonnaise
2 eggs, lightly beaten
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 cups panko (Japanese bread crumbs)
1/2 cup peanut oil
Lime slices, for garnish
Cucumber slices, for garnish
To prepare the sauce, in a small bowl, mix together the mayonnaise and wasabi paste until well blended. Add the remaining sauce ingredients and mix well. Set aside.
To prepare the cakes, in a bowl, combine all the ingredients and mix well. Form into cakes about 2 1/2 inches in diameter and 1/2 inch thick. You should have 6 cakes. Coat the cakes evenly with panko, cover, and chill for 1 hour.
In a skillet, heat the oil over medium-high heat. In batches, add the cakes and fry, turning once, for 2 1/2 to 3 minutes on each side, until golden brown.
To serve, place an ahi cake atop a pool of tartar sauce on each plate. Garnish with lime and cucumber slices.
Serves six.
--Recipe courtesy of the Hali'i Maile General Store