Heat the vegetable oil in a medium saucepan over medium heat until it reaches 350 degrees F.
Fry the wonton wrappers until crispy and golden brown.
Cut the ahi into 1/4-inch cubes. Place into a large mixing bowl and gently fold in the Poke Sauce.
Put 2 of the wontons on a plate with a small pinch of the shredded cabbage and 2 ounces of the ahi poke. Place 1 tablespoon of the Avocado Mousse on top, then add 2 tablespoons of the Citrus Pico. Finish with a drizzle of the Black Bean Sauce, Citrus Sauce and pinch of microgreens. Repeat with the remaining ingredients.
Place the soy sauce, sesame oil and habanero in a blender and blend for 1 minute.
Add the pulp of the avocado, lime juice and salt to a food processor. Blend until smooth and some air has been incorporated.
Peel pineapple, orange and onion. Core the pineapple. Finely chop the pineapple, orange and red onion. Place in a large mixing bowl. Mince the jalapeno and chop the cilantro. Add both to the bowl. Juice the 2 limes and add the juice to the mixing bowl. Gently toss all the ingredients.
Black Bean Sauce:
Place the brown sugar, chili sauce, black bean sauce, sesame oil, orange juice, vinegar, garlic, red pepper flakes and habanero in a blender and blend for 2 minutes, or until smooth.
Place the mango puree, sesame oil, orange juice, salt and sugar in a blender and blend until smooth.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Foster's Kitchen, Kailua-Kona, HI