Description
This Ahi Belly with Cucumber Kimchee Salad showcases the freshest ingredients from Hawaii, with crispy fried ahi belly paired perfectly with a tangy cucumber kimchee salad.
Ingredients
Units
Scale
- 2 pounds ahi belly, skin off
- 1/4 cup shoyu
- 1/4 cup sugar
- 1/4 cup water
- 3 whole eggs
- 1 1/2 cups flour
- 2 cups fry oil
- 1 box Panko
- 5 whole cucumbers
- 1 red onion
- 1/2 cup kimchee base
- Sweet Shoyu Sauce (optional, for serving)
Instructions
- Marinate the ahi belly in a mixture of shoyu, sugar, and water for 30 minutes.
- While the ahi is marinating, prepare the cucumber kimchee salad by slicing the cucumbers and red onion. Toss them with the kimchee base and set aside to allow flavors to meld.
- After marinating, add eggs and flour to the ahi belly to form a gummy paste.
- Place panko in a wide-mouth bowl. Heat oil in a large frying pan over medium to medium-high heat.
- Coat each piece of ahi belly with panko and carefully place in the hot oil.
- Fry the ahi belly until golden brown on all sides, about 3-4 minutes per side. Remove and drain on paper towels.
- Serve the fried ahi belly with the cucumber kimchee salad on the side. Drizzle with sweet shoyu sauce if desired.
Notes
For best results, use fresh ahi belly sourced from a reliable fishmonger. The cucumber kimchee salad can be made ahead of time and stored in the refrigerator for up to 2 days. If you prefer a spicier salad, add more kimchee base to taste. Serve immediately after frying for the best texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8 grams
- Sodium: 600 mg
- Fat: 15 grams
- Carbohydrates: 28 grams
- Fiber: 2 grams
- Protein: 25 grams
- Cholesterol: 90 mg