Pau Hana Poke Nachos with Crispy Wonton Chips
Pau Hana: The Friday Transition
Friday at five p.m., the work is done, the plantation whistles have blown, someone cracks a cold beer, and pau hana begins. The secret to mainland success is simple: a brief, dry cure with sea salt and crushed macadamias mimics the traditional inamona and firms the ahi before it ever sees a drop of shoyu. Fry the supermarket wonton wrappers until the hot oil blisters them, hit the fish with Kewpie mayo, and leave the work week behind you.
Ingredients
- square wonton wrappers20 med
- neutral oil2 tbsp
- fine sea salt1/8 tsp
- sushi-grade yellowfin tuna1 lb
- coarse sea salt1 tsp
- roasted macadamia nuts1 tbsp
- soy sauce2 tbsp
- toasted sesame oil1 tbsp
- sweet yellow onion1/4 cup
- green onions2 med
- dried wakame seaweed1 tsp
- avocado1 med
- Kewpie mayonnaise1/4 cup
- Sriracha1 tbsp
- jalapeño1 med
- furikake1 tbsp
- toasted sesame seeds1 tsp
Method
- 01
Execute the dry cure to firm the tuna and draw out excess moisture.
Place the cubed ahi into a chilled glass bowl, gently tossing it with the coarse sea salt and finely crushed macadamia nuts, then let it rest in the refrigerator for exactly 5 minutes.
- 02
Mix the spicy mayonnaise while the fish cures.
Whisk the Kewpie mayonnaise and Sriracha together, then transfer the mixture to a small zip-top bag for later deployment.
- 03
Fold in the wet marinade with absolute care.
Remove the tuna from the fridge and gently fold in the soy sauce, sesame oil, sweet onion, half the green onions, and the rehydrated wakame, taking care not to bruise the fish, then chill for 10 to 15 minutes.
- 04
Bake the wonton chips until golden and blistered.
Preheat the oven to 400°F, lay the wonton triangles flat on a parchment-lined baking sheet, brush lightly with neutral oil, and sprinkle with fine sea salt before baking for 5 to 7 minutes.
- 05
Assemble the platter with the crispy wontons as the foundation.
Arrange the cooled wontons in an overlapping layer on a wide platter, then use a slotted spoon to distribute the marinated poke evenly over the chips, followed by the cubed avocado and jalapeño.
- 06
Garnish aggressively and serve immediately.
Snip the corner of your spicy mayo bag and drizzle it across the nachos, then shower the dish with the remaining green onions, furikake, and toasted sesame seeds.
Notes
Fry for weekend decadence.
Baking the wontons is perfect for a Tuesday night, but if you want the absolute ultimate texture, fry the triangles in an inch of 350°F neutral oil for 30 to 45 seconds per side until bubbly.
From Cook Hawaiian in America.