Serves :     4


  • 4 X  7 oz                 Ahi Tuna or Salmon fillets
  • For the Marinade
  • 1 cup                        Soy Sauce
  • 1 tablespoon           chopped garlic
  • 1 tablespoon           minced ginger
  • 1/2 cup                    sliced scallions
  • 1/2 cup                    sugar
  • For the Maui Onion Salad
  • 1                                large sliced carrot
  • 1                                small Maui onion
  • 4 oz                          Japanese spice sprouts OR  Sprouted sunflower tops
  • 1/2                           Japanese cucumber OR English hothouse cucumber, seeded and julienned
  • 1/4 cup                    Pink pickled ginger
  • 4 oz                          bean sprouts
  • 1 tablespoon           canola oil
  • 1/2 tablespoon       toasted white sesame seeds for the garnish
  • 1/2 tablespoon       black sesame seeds for the garnish
  • 1                                juice from one lemon
  • + Basic Ponzu Sauce  (see recipe – ANITA- add link here)

Combine the marinade ingredients together in a large mixing bowl and marinate the fish for about one hour.

Prepare the vegetables any time in advance, up to the point of sauteing the bean sprouts.

About 30 minutes before serving, get the barbecue grill ready .

To prepare the Maui Onion Salad  - Combine the carrot, onion, spice sprouts (I used sunflower tops once and radish sprouts another time), cucumber and pickled ginger in a mixing bowl. Heat the canola oil in a saute pan, and when hot, stir-fry the bean sprouts over high heat for 15 seconds. Transfer to the mixing bowl and toss with the other vegetables.

Remove the Fish from the marinade and grill over high heat for however you like it. About 45 seconds to 1 minute per side for the tuna, medium rare.

To serve, divide the salad between 4 serving plates. Sprinkle the sesame seeds and lemon juice over the top. Place the fish on top of the salad and spoon some of the Basic Ponzu Sauce over the fish. Pass the extra Ponzu Sauce with the dinner.

(I doubled this recipe and served 10 people)

NOTES : Japanese spice sprouts are Daikon sprouts, I substituted with sunflower sprouts. You can zap the carrot and onion in the microwave for about one minute just to get the bit of crunch away. The julienne should be fairly thin. There is a lot of prep to this recipe, but it is well worth it.
You can plate the food for your guests or if you double the recipe, as I did, pile the salad on a large platter with the fish on top. Doubling the ingredients serves 10. I garnished with tomato, lemon and lime wedges.
This recipe was prepared for Jack and I at Marty and Bino’s house up the road from us. We’ve just recently begun a nice friendship with them and are happy to have them as neighbors. The care in which dinner was prepared and resented from pupus to dessert was inspiring. The dessert was a chocolate souffle cake and the pupus were chunks of Reggio parmesan cheese and focaccia bread.

Serving Suggestion : Serve with Jasmine Rice (ANITA – see recipe

Recipe By : Adapted from Roy’s Feasts from Hawaii

In Categories : ALL OLD RecipesFishSalads

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