Ahi Poke Over Fried Rice PancakesBy · Feb 01 2011 · Comments
While watching TV the other night my husband turned to me and jokingly said, “You know, I am the muse to your cooking.” I responded with an aggressive glare. He stumbled, “But, you are the muse to my consulting. “ He is a consultant by profession and I am still glowing in the wake of this complement… So while I am reluctant to give him too much credit for my culinary creations, he does indeed play a major role in my dishes and this recipe is one of them. After a sour experience with sushi at age 15, I had sworn off the idea of ever putting raw fish in my mouth again. It was my “muse” that encouraged me to get back in the sushi game and for that I am extremely grateful. This dish is simple, elegant and if I do say so myself, absolutely delicious. You can serve this in smaller portions as an appetizer or first course or as a light main course.
- 2 fresh ahi fillets, sliced along the grain of the fish into ½ inch pieces
- ½ cup Ponzu Sauce, available in the Asian food section at most grocery stores
- ¼ cup chopped scallions
- 4 tablespoons sour cream
- 2 tablespoons whipping cream
- 1/8 teaspoon freshly grated ginger
- ¼ teaspoon freshly squeezed lemon juice
- 2 cups freshly cooked brown rice
- 1 tablespoon butter
- ¼ teaspoon salt
- ¼ cup chopped scallions
- ¼ teaspoon freshly grated ginger
- 1 teaspoon freshly squeezed lemon juice
- 1 cup packaged and fried chow mein noodles, available in the Asian food section at most grocery stores
- 1 tablespoon olive oil
Combine fish, ponzu sauce and scallions in a shallow dish. Using tongs gently stir and flip the fish so each piece is coated with the sauce. Cover and refrigerate for 20 minutes.
Whisk together the sour cream, cream, ginger and lemon juice in a small bowl. Cover and refrigerate until ready to use.
For the rice, fold the butter and scallions into the rice while the rice is still warm from cooking. Transfer this mixture to a food processor. Add the ginger, salt, lemon juice and chow mein noodles. Pulse until well incorporated and sticky. About 2 minutes. Remove the rice mixture and roll into silver dollar sized balls. Using a spatula or your palms, press the balls down into a ½ inch thick pancake.
Heat the olive oil over medium-high heat in a large non-stick skillet. Add the rice pancakes and fry for 5 minutes per side or until golden brown. Transfer the pancakes onto a paper towel to dry. Arrange the pancakes on a plate and top with a spoonful of the ahi, followed by a dollop of the sauce. Serve immediately.