[ THE ELECTRIC KITCHEN ]

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Bali’s ahi takes
a scallion crust

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HECO

This dish was prepared by Roberto Los Baños of Bali by the Sea at the Hilton Hawaiian Village Beach Resort & Spa on "The Electric Kitchen" Sunday. The program airs at 4:30 p.m. on KITV/ABC.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Scallion-Crusted Ahi with Ponzu Butter

Vegetable oil for deep frying
5 stalks green onion, chopped
2 tablespoons prepared tempura batter
5 ounces fresh sashimi-grade ahi
Salt and pepper to taste
Flour for dredging
1/2 cup diced cooked sweet potato
1/4 cup sliced hearts of palm
1/4 cup diced fern shoots
1/2 small tomato, finely sliced
1 tablespoon butter

>> Ponzu Butter:
1 tablespoon minced shallots
1/2 tablespoon vegetable oil
1/4 cup dry white wine
2 tablespoons ponzu sauce
(store bought Japanese dipping sauce)
1 tablespoon heavy cream
1/4 cup butter

To make Ponzu Butter: Sauté shallots in oil. Add wine and reduce until almost evaporated. Add ponzu sauce and reduce by 1/2. Stirring constantly, add cream and reduce by 1/2. Remove from heat and slowly whisk in butter. Makes 1/2 cup.

Heat oil to 350 degrees.

Add green onion to tempura batter and mix well. Season ahi with salt and pepper, lightly dredge in flour then dip into tempura batter. Deep-fry 4 minutes for rare to medium-rare or 6 minutes for medium to medium-well; drain and let stand 5 minutes before slicing.

Sauté sweet potato and vegetables in butter and season with salt and pepper; arrange on platter. Top with ahi; serve with Ponzu Butter. Serves 2.

Nutritional information unavailable.

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