HAWAII'S KITCHEN

Green papaya gives
ahi new zing

Prepared by chef Eric Leterc of the Pacific Beach Hotel on "Hawaii's Kitchen" this week. The show airs at 5:30 p.m. Sunday on KHON/Fox, and is rebroadcast at the same time Saturday. All the recipes may be found at www.khon.com.

Ahi Carpaccio with Green Papaya Salad

3 ounces ahi, sashimi grade
Salt and pepper to taste
2 tablespoons olive oil, or to taste
2 tablespoons soy sauce
1/2 cup shredded green papaya meat (see note)
1/2 tomato, diced
1 tablespoon cilantro leaves
Juice from 1/2 lime
Few drops fish sauce (patis), or to taste
Few drops Sriracha (Thai chili sauce), or to taste
Pinch paprika

Thinly slice ahi and lay between sheets of plastic wrap. With the flat part of a knife, pound ahi until it is almost transparent. Transfer to a plate and season with salt and pepper. Drizzle evenly with olive oil, then soy sauce.

Combine papaya, tomato, cilantro and lime juice. Sprinkle with more olive oil, paprika, fish and chili sauces to taste.

Serve papaya salad on top of the ahi. Serves 1.

Note: Keep shredded papaya in ice water to make crisp and preserve color, until ready to toss with other ingredients.

Nutritional information unavailable.

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