AHI CARPACCIO WITH PICKLED GARLIC
Recipe by Executive Chef Ron Miller of Hukilau Lanai, Kapa'a Kaua'i.
Photography courtesy of Krissi Miller.
Raw Peeled Local Garlic
(Little End Removed)
Fresh Lemon Juice
White Soy Sauce
Peel garlic and remove the hard little end piece.
Thinly slice (or chop) the garlic, but not too small.
Place all ingredients in a saucepan and cook over very low heat for about 35 to 40 minutes. Most of the liquid will evaporate. The garlic will soften and mellow.
Cool and use wherever you want a little garlic lemon kick.
Thinly slice fresh Ahi and arrange on a chilled plate.
Add pickled garlic, salt & pepper taste.
Feel free to add small amounts of homemade mustard, capers, or arugula. Be creative.
We like to showcase the pickled garlic on fresh fish.
All Content Copyright ©2013- 2020 edible Hawaiian islands magazine, LLC. | All Rights Reserved