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Mango Mai Tai Poki

Source: Chef Holly Cintas, Beachcomber's Restaurant

Mai Tai Sauce

2 C shoyu
1 C pineapple juice
½ C passion fruit juice
4 T sweet chili sauce
½ C Meyers rum
2 T sesame oil
1 T sweet mirin vinegar
4 clove garlic, crushed
1 T ginger, minced
1 C green onions, chopped
½ T corn starch
1 T distilled water (purified)

Combine all ingredients in a sauce pan and let simmer for about 15 minutes on medium heat. Mix together cornstarch and purified water and add to sauce pan. Increase heat for 3 minutes until sauce becomes a syrupy, glossy consistency. Remove from heat and let cool completely.

Mango Garnish

2 C mango, crushed
1 C green onions
1 C red onions, slivered
1 C honey roasted macnuts
½ C cilantro, chopped
½ T harvested sea salt
1 T cracked pepper

Slice and cube 4 lbs. of fresh ahi (tuna) and place in mixing bowl. Combine all of Mai Tai sauce over poki (the fish) and coat 'til it glistens. Sprinkle all of the Mango Garnish over the poki and toss till well distributed. Place in your favorite serving dish or shell. Squeeze lime over the top and, if you wish, a splash of rum. Enjoy!

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