Closely related to king mackerel, wahoo has a firm texture, moderate oil content, and sweet-tasting flesh prized by both island chefs and sportfishermen.
1/3 cup thinly sliced scallions (2 to 3 scallions) plus more for serving
1/4 cup shoyu (soy sauce)
2 tablespoons sesame oil
2 tablespoons crushed wasabi peas, plus more for garnish
1 tablespoon fresh lime juice (from 1 lime)
2 teaspoons rice vinegar
2 teaspoons finely crumbled nori (dried seaweed)
1 teaspoon grated fresh ginger
1/2 teaspoon crushed red pepper
1 pound fresh wahoo (ono) fillet, cut into 3/4-inch cubes
1 ripe avocado, cut into 3/4-inch pieces
1 (6-oz.) pkg. taro chips (such as Terra)
1/4 cup thinly sliced radishes (from 2 to 3 radishes)
1 teaspoon toasted sesame seeds
How to Make It
Whisk together scallions, shoyu, sesame oil, wasabi peas, lime juice, vinegar, nori, ginger, and crushed red pepper in a large bowl. Place cubed wahoo into marinade, and stir to coat. Cover and chill 2 hours. Stir, and add avocado just before serving; gently toss. Serve on taro chips topped with radish slices, toasted sesame seeds, scallions, and crushed wasabi peas.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.