Ahi Palette Dancer Recipe | Kitchen Infinity Recipes

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To make the perfect Ahi Palette Dancer we've included ingredients and directions for you to easily follow. This recipe is considered an advanced level recipe. The total time to make this recipe will be 1 hr 40 min. You will need a prep time of approximately 1 hr and a cook time of 40 min. This Ahi Palette Dancer will produce enough food for 100 servings.

Depending on your culture or family tradition there can be multiple variations for making this Ahi Palette Dancer recipe. Once you've read through and familiarize yourself with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We've included a list of potential cookware or bakeware items below that might be necessary for this Ahi Palette Dancer recipe.

Ahi Palette Dancer Ingredients

  • 50 wonton wrappers
  • 2 quarts oil, for frying
  • 8 pounds Ahi Grade #1, cut 1-inch center logs
  • 2 cups Caribbean seasoning
  • 1 ounce chili flakes
  • 1/4 cup spring mix
  • 2 heads napa cabbage, shredded julienned style thin
  • 6 ounces toasted white and black sesame seeds
  • 2 bunches freshly chopped cilantro leaves
  • 3 bunches green onion, chopped small
  • 3 ounces wasabi tobiko caviar
  • 1 package rice noodles, fried
  • 3 small cans Mandarin oranges, drained
  • 1 basket mushrooms, sliced thin
  • 5 pounds candied walnuts
  • 3 pounds toasted almonds
  • Citrus soy sesame vinaigrette
  • 6 mangoes, diced small
  • 1/2 jalapeno, minced, use only 1/2
  • 1 red onion, minced
  • 1 bunch freshly chopped cilantro leaves
  • 2 limes, juiced
  • 1/2 ounce sweet chili sauce
  • Teriyaki glaze, to taste (from recipe below)
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons minced shallots
  • 2 tablespoons minced garlic
  • 5 stalks lemongrass, bruised 3-inches from bottom
  • 2 quarts teriyaki sauce (recommended: Kikkoman's)
  • 2 cups pineapple juice
  • 2 cups orange juice
  • 1 (1-pound) box light brown sugar
  • Freshly ground white pepper
  • Cornstarch slurry, as needed
  • 2 cups Teriyaki Glaze (above)
  • 1 orange, zested
  • 1/2 bunch fresh cilantro leaves
  • 1/2 cup seasoned rice vinegar
  • 1 ounce yuzu juice
  • 1 teaspoon sesame oil
  • Salt and freshly ground white pepper
  • Salt and freshly ground white pepper
  • 1 cup salad oil
  • 2 ounces seasoned rice vinegar
  • 3 ounces Yuzu juice
  • 1/2 cup teriyaki glaze
  • 1/4 cup yellow miso paste
  • 1/2 cup mango puree
  • 2 cups mayonnaise
  • 3 ounces honey
  • 1 teaspoon sesame oil
  • Salt and freshly ground white pepper
  • 2 cups mayonnaise
  • 4 ounces wasabi paste
  • 3 ounces sweetened condensed milk
  • 1 ounce lime juice
  • 1 ounce mirin wine
  • 2 ounce honey
  • Salt and freshly ground white pepper

Ahi Palette Dancer Directions

  1. Wontons: Cut in triangle, and deep-fry in oil at 375 degrees F about 1 1/2 minutes each side until golden brown. Place in 2 full hotel pans with towels to catch oil. Season with salt and freshly ground white pepper.
  2. Ahi: Cut in square 1 by 1-inch logs, 6-inches wide, dredge in Caribbean seasoning and sear on all sides, set aside. Slice thin with serrated knife on cutting board. Keep saute pan hot with oil, and sear in batches using a long spatula and teriyaki glaze in squeeze bottle. Place seared ahi in hot pan, squeeze teriyaki into the pan and deglaze. Place in 2 half hotel pans for travel. Cover with plastic wrap poked with holes in the top.
  3. Salad: Combine spring mix, shredded napa, cilantro, oranges, green onions, fried rice noodles, mushrooms, candied walnuts, and almonds. Toss all together in citrus soy sesame vinaigrette enough to wet and coat, but not soak, then mince it up, and save in bowl and wrap for transport.
  4. Mango Salsa: Place the mangos, jalapeno, red onion, cilantro, lime juice, chili sauce, teriyaki glaze, to taste, and toss together in bowl. Set aside and wrap for transport.
  5. Teriyaki glaze: In stock pot, saute ginger, shallots, garlic and lemon grass. Deglaze with teriyaki sauce, pineapple juice and orange juice. Add brown sugar, chili flakes and white pepper. When it comes to a boil on high heat, add cornstarch slurry and sesame oil whisking until thick enough to coat the back of a spoon. Set aside to cool. Place in squeeze bottle and cover with plastic wrap. Toast sesame seeds in a preheated 300 degree F oven for about 10 minutes. Wrap in plastic wrap.
  6. Citrus Soy Sesame Vinaigrette: Place everything in blender and drizzle in the oil until semi-thick and emulsified. Place into squeeze bottle and wrap.
  7. Miso Mango Glaze: In bowl mix all ingredients together, and strain. Set aside Wasabi Creme Fraiche: Whisk all ingredients in a bowl and set aside.
  8. Assembling Won Tons: Place all won tons on 3 platters. Toss salad mix and coat with vinaigrette. Place on won tons, then crisscross ahi on top, then place mango salsa and drizzle wasabi creme fraiche in 1 direction, and miso mango glaze and teriyaki in another direction. Sprinkle with sesame seeds and garnish with tabiko.

Recipe Categories

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  • Fruit : In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.
    Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world's agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.
    In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
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  • Lemon : The lemon (Citrus limon) is a species of small evergreen tree in the flowering plant family Rutaceae, native to Asia, primarily Northeast India (Assam), Northern Myanmar or China.
    The tree's ellipsoidal yellow fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, which has both culinary and cleaning uses. The pulp and rind are also used in cooking and baking. The juice of the lemon is about 5% to 6% citric acid, with a pH of around 2.2, giving it a sour taste. The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods such as lemonade and lemon meringue pie.
  • Fish : Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Around 99% of living fish species are ray-finned fish, belonging to the class Actinopterygii, with over 95% belonging to the teleost subgrouping.
    The earliest organisms that can be classified as fish were soft-bodied chordates that first appeared during the Cambrian period. Although they lacked a true spine, they possessed notochords which allowed them to be more agile than their invertebrate counterparts. Fish would continue to evolve through the Paleozoic era, diversifying into a wide variety of forms. Many fish of the Paleozoic developed external armor that protected them from predators. The first fish with jaws appeared in the Silurian period, after which many (such as sharks) became formidable marine predators rather than just the prey of arthropods.
    Most fish are ectothermic (“cold-blooded”), allowing their body temperatures to vary as ambient temperatures change, though some of the large active swimmers like white shark and tuna can hold a higher core temperature. Fish can acoustically communicate with each other, most often in the context of feeding, aggression or courtship.
    Fish are abundant in most bodies of water. They can be found in nearly all aquatic environments, from high mountain streams (e.g., char and gudgeon) to the abyssal and even hadal depths of the deepest oceans (e.g., cusk-eels and snailfish), although no species has yet been documented in the deepest 25% of the ocean. With 34,300 described species, fish exhibit greater species diversity than any other group of vertebrates.
    Fish are an important resource for humans worldwide, especially as food. Commercial and subsistence fishers hunt fish in wild fisheries or farm them in ponds or in cages in the ocean (in aquaculture). They are also caught by recreational fishers, kept as pets, raised by fishkeepers, and exhibited in public aquaria. Fish have had a role in culture through the ages, serving as deities, religious symbols, and as the subjects of art, books and movies.
    Tetrapods emerged within lobe-finned fishes, so cladistically they are fish as well. However, traditionally fish are rendered paraphyletic by excluding the tetrapods (i.e., the amphibians, reptiles, birds and mammals which all descended from within the same ancestry). Because in this manner the term “fish” is defined negatively as a paraphyletic group, it is not considered a formal taxonomic grouping in systematic biology, unless it is used in the cladistic sense, including tetrapods. The traditional term pisces (also ichthyes) is considered a typological, but not a phylogenetic classification.
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  • Caviar : Caviar (also known as caviare; from Persian: خاویار‎, romanized: khâvyâr, lit. 'egg-bearing') is a food consisting of salt-cured roe of the family Acipenseridae. Caviar is considered a delicacy and is eaten as a garnish or a spread. Traditionally, the term caviar refers only to roe from wild sturgeon in the Caspian Sea and Black Sea (Beluga, Ossetra and Sevruga caviars). Depending on the country, caviar may also be used to describe the roe of other species of sturgeon or other fish such as salmon, steelhead, trout, lumpfish, whitefish, or carp.
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    Pineapples grow as a small shrub; the individual flowers of the unpollinated plant fuse to form a multiple fruit. The plant is normally propagated from the offset produced at the top of the fruit, or from a side shoot, and typically mature within a year.

Potential cookware or bakeware items for your recipe

Below are cookware or bakeware items that might be needed for this Ahi Palette Dancer recipe or similar recipes. If certain kitchen tools don't apply, then simply skip to the next one.

  • Cooking pots
  • Frying pan
  • Steamers
  • Colander
  • Skillet
  • Knives
  • Cutting board
  • Grater
  • Saucepan
  • Stockpot
  • Spatula
  • Tongs
Chef Antonio

Chef Antonio

Chef Antonio has deep family roots in Italy. He spent summers living in Rome with his nona which developed his passion for cooking and expertise in preparing traditional Italian dishes. Antonio has two girls, one boy and a dog that he loves to cook for daily!

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