Fresh Ahi Katsu with Thai Yellow Curry Sauce & Fresh Mango Tomato Salsa


March 13, 2011

Story By: Dining Out Team |

Serves 2


  • Fresh Ahi Katsu with Thai Yellow Curry Sauce & Fresh Mango Tomato Salsa
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  • 8 ounces fresh ahi (fresh pink tuna) cut into an inch-long tube
  • 2 sheets nori (roasted seaweed)
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 whole egg
  • 1/2 cup bread crumbs (panko)
  • 1 tablespoon furikake (if available)
  • 1 tablespoon chopped macadamia nuts
  • 2 cups vegetable oil, to fry fish


  1. Wrap fresh ahi tube with nori, put aside.
  2. To prepare tempura batter, in a bowl, add flour, cornstarch and egg with 1/4 cup of cold water. Mix well until the batter has no lumps. Make sure batter is on the thick side.
  3. In a sheet pan, mix bread crumbs with chopped macadamia nuts and furikake. Set aside.
  4. Dip fish already wrapped with nori in the tempura batter, then quickly coat evenly with bread crumbs. Put aside.
  5. In a wok or deep-fryer, preheat oil to about 375 F. Deep-fry fish until color turns light brown (should-n’t be more than 2 minutes).
  6. Slice fish 1/4-inch thick. Fish should still be raw inside (red-pink color). Serve with fresh mango tomato salsa and Thai yellow curry sauce.

Ingredients for salsa:

  • 1 tablespoon ripe mango, about 1/4-inch size, diced
  • 1 tablespoon tomato, about 1/4-inch size, diced
  • 1/4 tablespoon chopped onions
  • 1/4 tablespoon chopped Chinese parsley
  • 1/4 tablespoon lemon juice
  • dash sugar, salt and Tabasco sauce, to taste


To prepare salsa, mix all ingredients, then set aside for about 10 minutes so all flavors can combine.

Ingredients for curry sauce:

  • 1/4 teaspoon Thai yellow curry paste
  • 1/2 cup coconut milk
  • 1/2 tablespoon fish sauce
  • dash sugar, to taste


  1. In a hot pot, add coconut milk and Thai yellow curry paste. Bring to boil then simmer for about 10 minutes or until sauce is thicker. Add sugar and fish sauce.
  2. Serve as dipping sauce for Ahi Katsu dish.
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