Ono Poke with Crisp Wontons and Ogo Vinaigrette
This napoleon-like salad layers ono poke (a traditional Hawaiian dish made with chopped fish, in this case, ono, also called wahoo) with wontons to create a tall salad with fresh sea flavor and a little crunch. Ahi tuna or any firm-fleshed fish can be substituted for ono. If the ogo, a delicate seaweed, is not available, use 1 tablespoon dried Japanese nori. Sources of these products include Asian markets, large groceries, and even sushi bars.
- Ono - 1 pound, cut into 1/4-inch dice
- Maui or other sweet white onion - 1/2 small, sliced thin
- Tomatoes - 3, seeded and diced small
- Plain rice wine vinegar - 1 teaspoon
- Soy Sauce - 1 teaspoon
- Pinch of Hawaiian or kosher salt
- Shichimi (Japanese spice mixture) - 1 teaspoon
- Ogo Vinaigrette
- Ogo - 1/2 cup
- Plain rice wine vinegar - 1/2 cup
- Black Sesame Seeds - 1 tablespoon
- Lime Juice - 3 limes
- Salt and freshly ground pepper to taste
- Peanut Oil - 1 cup
- Maui or other sweet white onion - 1/2, minced
- Peanut Oil - 2 cups
- Wonton wrappers - 8 square, cut in half diagonally
- Fresh Chives - snipped
To prepare the poke: In a medium bowl, combine all the ingredients. Cover and refrigerate for at least 2 hours, or overnight.
To prepare the vinaigrette; Combine all the vinaigrette ingredients except the oil and onion in a blender. With the machine running, gradually add the oil. Stir in the onion.
To prepare the wontons: In a wok over medium heat, heat the oil until a wonton strip sizzles and rises to the top when submerged. Add the wonton triangles and cook until brown and crisp, about 30 seconds. Using a slotted spoon, transfer to paper towels to drain.
To serve: Place 2 tablespoons of poke in the center of each plate and top with a wonton triangle. Place 2 more tablespoons of poke on the wonton, then another wonton on top. Mound a final 2 tablespoons of poke on the second wonton. Drizzle the stack and the plate with the vinaigrette and sprinkle with chives.