Recipes

Red Curry Ahi & Cucumber Salad Recipe

Well now that the dang offshore fishing is finally heating up on the West Coast and there’s good-looking water heading north, I figured BD members would like this recipe. It features a cool salad to pair with your fresh catch of the day. I used ahi, or yellowfin tuna, but this recipe really works for any kind of fish.

INGREDIENTS: Red Curry Ahi & Cucumber Salad Recipe

Serves 4

  • 2 Hot House Cucumbers, seeds removed, sliced thin
  • 2 Carrots, peeled, sliced thin or julienned
  • ½ Cup Pickled Ginger with liquid, sliced
  • 4 Radishes, sliced
  • 8 Baby Red and Yellow Pear Tomatoes, quartered
  • ¼ Cup Kikkoman Plum Wine
  • ¼ Cup Rice Wine Vinegar
  • 1/2 Cup Kikkoman Lime Ponzu
  • 1 Bunch Chopped Cilantro
  • ¼ Cup Extra Virgin Olive Oil
  • 4 Ahi (tuna) Steaks, 4 to 6 ounces
  • ¼ Cup Red Curry Paste
  • Kosher Salt & Fresh Ground Black Pepper

DIRECTIONS

You want to start out by making your plum wine vinaigrette. Whip together the plum wine, rice vinegar, olive oil and a quarter-cup of the Kikkoman Lime Ponzu. Whip it by hand using a whisk or fork. The lime ponzu is what really makes this a great dressing. Whip everything together well and give it a taste to check for seasoning in case you prefer any salt. I usually don’t add salt, but I do add fresh black pepper.

Place the dressing in the refrigerator to cool down before making the salad. I always make the dressing one day in advance to let all of the flavors combine.

Once the dressing is cold and all of the above items have been prepared and secured, mix in all of the vegetables. Combine all of the ingredients in a bowl and place in the fridge.

Now you can move onto the fish. First you’ll want to loosen up the red curry paste by adding one to two tablespoons of the lime ponzu sauce. Afterwards, spread the curry paste on both sides of the ahi steaks.

You can either sear the ahi in a hot frying pan or cook it on the grill.

Cook the ahi to your desired doneness. We usually serve it rare or medium-rare. Then simply portion the cucumber salad into four bowls and top off with the ahi steaks. Drizzle with some dressing from the salad and serve. It’s a great dish to serve on a hot summer evening.

Chef Steve Black
Chef Steve Black attended Johnson & Wales University in Providence, Rhode Island, and graduated Magna Cum Laude in 1986. His hotel career began at...