PlateOnline.com - Recipe Database - Tuna and chili tapioca with Asian pear

By BobD

Ingredients

• Notes:
• 4 to chiles and annatto seeds, cloves, cinnamon and peppercorns in grapeseed oil until golden. Add water, 4 tablespoons salt and sugar and bring to boil.
• 30 to 30 minutes, then strain through a chinois. Return to a boil, then add tapioca and cook, stirring until clear. Drain under cold running water until cool.
• 1 in a container and just cover with chili oil. Season with 1 teaspoon salt; reserve.
• Sprinkle with scallions and then scatter with red pepper.
• to lime-coconut broth to cover halfway and serve.
• to tapioca can be prepared in advance, then added to the sauce.
• LIME-COCONUT BROTH
• 5 1/2 5 1/2 C
• Lemon grass stalks 5 each
• Coconut juice 3 C
• 3/4 milk 3/4 C
• Green finger chile, chopped 1 each
• 3/4 3 3/4 C, plus 3 Oz
• 3/4 3/4 C
• 1/2 1/2 tsp
• Kaffir leaves, chopped 40 each
• Clean, crush and finely chop lemon grass.
• 3/4 to juice, milk, chile, 3/4 cup lime juice, sugar and salt and bring to boil.
• to lemon grass and kaffir leaves; mix well and reserve to cool, uncovered.
• 3 through chinois and finish with 3 ounces of lime juice.

Details

Adapted from plateonline.com

Preparation

Step 1

Shallots, thinly sliced 5 each
Ancho chiles, toasted, chopped 2 each
Chipotle peppers, toasted, chopped 9 each
Dried Thai chiles 6 each
Annatto seeds 4 TBS
Cloves, toasted 1 tsp
Cinnamon sticks, toasted, smashed 4 each
Szechuan peppercorns, crushed 1 TBS
Grapeseed oil 1/4 C
Water 7 C
Salt 0 4 TBS, plus 1 tsp
Sugar 3 TBS
Large pearl tapioca 7 Oz
Chili oil 0 as needed
Tuna 0 3 1/4 to 3 3/4 Lb
Jicama, peeled, cut into 1/4-inch diamonds 0 as needed
Asian pear, peeled, cut into 1/4-inch diamonds 0 as needed
Scallions, cut on the bias 0 as needed
Red bell pepper, char-grilled, peeled, cut in 1/4-inch diamonds 0 as needed
Lime-coconut broth as needed