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.
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
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