Wasabi Pea and Pistachio Crusted Ahi
With Coconut Scented Black Forbidden Rice and Hamakua Mushrooms
Serves 2 portions

Ingredients:
Ahi Steak - 6-7 oz piece
Black Forbidden Rice (cooked) 1 cup
Coconut Milk 1 cup
Cleaned Hamakua Mushrooms 1 cup
Cleaned Spinach or Choy Sum 1 cup
Garlic, minced 1 tsp
Wasabi Ginger Beurre Blanc (see recipe) 2 oz
Salt and pepper pinch
Olive oil 2 oz

Wasabi Ginger Beurre Blanc
Shallots, sliced 2 pc
Whole garlic clove 2 pc
Fresh ginger 1 finger
Dry Sake 2 cups
Rice Wine Vinegar ½ cup
Heavy Cream ½ cup
Unsalted Butter, cubed ½ #
Soy Sauce ¼ cup
Pickled Ginger juice 2 tbl
Wasabi paste 1 tbl

Method:
Combine sake, vinegar, shallots, ginger, garlic in a sauce pan, and reduce till almost dry, add heavy cream, reduce by half, add soy sauce.  Slowly whip cubed butter, on low heat, until incorporated.  Season with pickle ginger juice, whisk in Wasabi paste.

Wasabi Pea and Pistachio Crust:
Wasabi Peas 1 cup
Pistachio Nuts 1 cup
Furikake Mix ¼ cup

Method:
Place nuts and peas in a ziplock bag, and crush lightly with a mallet or a fry pan. Sprinkle in Furikake blend.

Place ahi steak in Wasabi pea mixture, season with salt and pepper, sear to rare in a hot skillet. In a separate pan, reduce coconut milk, slowly stir in black rice, using a wooden spoon, until all becomes thick, just like risotto, season. Place rice in middle of plate. In a separate sauté pan, sauté mushrooms in garlic, olive oil and spinach, season. Place mushroom mix next to rice, and place Ahi on top of both, finish with sauce around the plate, garnish with some green onion or herb.

Enjoy!