This recipe is from my days as Executive Chef at an Asian-Fusion restaurant that also served sushi. It was a crab mix that went inside of a sushi roll that was topped with sliced hamachi and orange aioli. After leaving this restaurant, I was so burnt out on sushi that I swore I'd never make it again.
This recipe was originally developed as a dipping sauce for our Thai Style French Fries served at Stella. This peanut sauce is a little thicker then normal and has a nice little kick to it. It will also go great with chicken, beef or pork, especially satay. Recipe yield is calculated in grams to make scaling easier. See notes section for portioning info.
This kaffir lime aioli was originally developed as a dressing for our Thai inspired french fries served at Stella. I love kaffir lime because it just permeates with tropical fruit and citrus. This aioli will work great for just about anything you'd use a citrus aioli for, just taken to the next level.
The video above will take you through the process of creating and plating our ahi sashimi dish that we are currently serving at Stella. If you've already watched the video and just need a quick refresher, you can refer to the step by step pictures below. For more information on acquiring specific ingredients or supporting recipes, please see the notes section at the bottom of this post.
