Ahi Cure

Original Recipe by Tyson Cole for Uchi, from Uchi The Cookbook

Adapted photos and recipe by SomethingDifferenetForDinner

Note*    The original recipe called for Hamachi, yellowtail.

I couldn't get any, so I used Ahi tuna.

"A lot of people call these Japanese nachos, which is pretty fitting" Uchi The Cookbook

Smoked Ahi

24 ounces sugar

8 oz kosher salt

3-5 cinnamon sticks

1/2 ounce cloves

1/2 ounce juniper berries ( I couldnt' find them, so I didn't use them)

1 fillet hamachi ( I used Ahi )

2 ounces applewood chips, soaked for 15-20 minutes

Yucca Chip

Soybean oil, enough to coat 2 inches of pan

1 large yucca root

Salt

Garnish

1/2 clove garlic

1/2 Asian pear

1/2 ounce golden raisins

1/2 ounce almonds

1 splash white soy ( I couldn't find any, I'm going to have to search some local Oriental markets)

2 drops orange-infused oil

(zest of 2 large oranges, 2 ounces vegetable oil)

1 pinch of micro chervil ( I used clover sprouts)

For the smoke Hamachi(Ahi): Place sugar and salt in large mixing bowl. Combine cinnamon, cloves and juniper in a kitchen towel and crush with the back of a knife. Then place in a spice grinder until finely ground.

Mix well with sugar and salt mixture.

Pour a generous amount of curing mixture over the fish and let cure, covered, in refrigerator for 2 to 3 hours.

Remove excess cure from fish, be sure to leave a little on the surface. This is help the smoke hang into the fish and add nice flavor. To smoke, fill a large deep pan with ice. Place fish on top of ice and place this pan inside a large deeper pan. Add applewood chips to one side of the larger pan and cover with another pan of equal size to create a closed box for smoking. *use metal pans*

Place the "smoking box" on the stove, making sure that only the side with the wood is exposed to the heat.

Smoke on high for 7 minutes, them remove from heat and let smoke for additional 3 minutes.

Remove from the smoker and let chill before serving.

For Yucca Chip:  In a large sauce pot, heat oil to 350 degrees F. Slice the yucca lengthwise as thin as you can. Fry the chips, a few at a time, in order to allow maximum oil coverage. You don't want them to overlap. Fry until they have caramelized to a slight golden brown, but do not let the color get too dark.

Flip the chips halfway through the process to achieve an evenly fried chip. Remove from oil and place on paper town to drain excess oil. Slightly salt chips while still warm. Put aside until later.

Assembly: With a very sharp knife, slice Ahi'

into 1/4 inch slices. Place the sliced fish into a cold stainless steel bowl and reserve over ice. Dice the garlic and reserve. Slice the Asian pear and reserve with Ahi.

In the same bowl, toss the fish, pear, raisins, and almonds with the white soy and orange oil. Add the garlic and toss well. To serve, on a chilled plate, place one chip down with a piece of the sliced fish and pear on top. Add a bit of the almonds and raisins. Layer chips with the pear, fish, raisins, and almonds. Garnish plate with a little bit of orange oil and chervil or sprouts.