Description
Experience the vibrant flavors of Asia with this spicy tapioca dish, featuring a blend of toasted chilies and annatto for a rich, aromatic finish.
Ingredients
Units
Scale
Chili tapioca (makes about 20 servings):
- 7 oz (200g) large pearl tapioca
- 5 shallots, peeled and thinly sliced
- 2 ancho chilies, toasted and chopped
- 9 chipotle peppers, toasted and chopped
- 6 dried Thai chilies
- 4 tbsp (60 ml) annatto seeds
- 1/4 cup (60 ml) grapeseed oil
- 1 tsp whole cloves, toasted
- 4 cinnamon sticks, toasted and smashed
- 1 tbsp (15 ml) Sichuan peppercorns, crushed
- 4 tbsp (60 ml) salt
- 3 tbsp (45 ml) sugar
- 7 cups (1.68 L) water
- Chili oil, to finish (quantity to taste)
- 1 tsp salt, to finish
Lime-coconut broth:
- 5 stalks lemongrass, tough outer leaves removed, bruised
- 40 kaffir lime leaves, washed and roughly chopped
- 1 green finger chili, washed and chopped
- 3 cups (720 ml) coconut water
- 3/4 cup (180 ml) coconut milk
- 3/4 cup (180 ml) fresh lime juice, plus 3 tbsp (45 ml) to finish
- 3/4 cup (180 ml) sugar
- 1 1/2 tsp salt
To serve (per portion):
- 3 oz (85g) sushi-grade tuna, cut into thin ribbons or small cubes
- 2 tbsp (30 ml) prepared chili tapioca
- 1/4 Asian pear, peeled and cut into 1/4-inch diamonds
- 1/4 cup (60 ml) jicama, peeled and cut into 1/4-inch diamonds
- 2 tbsp (30 ml) red bell pepper, char-grilled, peeled, and cut into 1/4-inch diamonds
- 1 tbsp (15 ml) scallion greens, thinly sliced on the bias
- 1/4 cup (60 ml) lime-coconut broth (chilled)
Instructions
Chili tapioca:
- Heat the grapeseed oil in a large, wide pan over medium heat. Add the shallots, ancho chilies, chipotle peppers, Thai chilies, and annatto seeds. Sweat, stirring occasionally, until the shallots are golden, 10–12 minutes.
- Add the toasted cloves, cinnamon sticks, Sichuan peppercorns, salt, sugar, and water. Bring to a boil, then reduce to a gentle simmer and cook for 30 minutes to infuse.
- Strain through a fine-mesh sieve or chinois, pressing on the solids; discard solids and return the liquid to the pan.
- Bring the strained liquid back to a boil. Add the tapioca pearls and cook, stirring frequently to prevent sticking, until the pearls are fully translucent and tender, about 20 minutes.
- Finish with chili oil and 1 tsp salt. Taste and adjust seasoning. The tapioca should be spicy, slightly sweet, and very aromatic. Set aside until needed (keeps refrigerated for 3 days).
Lime-coconut broth:
- Combine the lemongrass, kaffir lime leaves, green chili, coconut water, coconut milk, 3/4 cup lime juice, sugar, and salt in a saucepan. Bring to a gentle simmer over medium heat and cook for 20 minutes, allowing the aromatics to infuse.
- Strain through a fine-mesh sieve; discard solids.
- Finish with the remaining 3 tbsp lime juice. Taste for balance — it should be bright, lightly sweet, and fragrant. Chill completely before serving.
To assemble each tartare bowl:
- Char-grill the red bell pepper directly over an open flame or under a broiler, turning, until blackened all over. Place in a covered bowl for 10 minutes, then peel, seed, and cut into 1/4-inch diamonds.
- Cut the tuna into thin ribbons or small cubes just before serving; keep refrigerated until the last moment. Season lightly with salt if desired.
- In a chilled shallow bowl, arrange the tuna, pear diamonds, jicama diamonds, char-grilled bell pepper, and scallion greens in a composed or loosely piled presentation.
- Spoon the warm chili tapioca alongside or nestled next to the tuna.
- Pour the cold lime-coconut broth around the tuna and tapioca at the table (or just before serving) so the contrast of warm tapioca and chilled broth is immediate.
- Serve at once.
Notes
- The chili tapioca and lime-coconut broth can both be made 1–2 days ahead and refrigerated.
- Use only sushi-grade tuna and keep it cold until the moment of plating.
- The contrast of the warm spiced tapioca and the icy citrus broth is intentional — serve immediately.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
- Sugar: 1
- Sodium: 150
- Fat: 2
- Carbohydrates: 26
- Fiber: 3
- Protein: 2
- Cholesterol: 0