Shaved Tuna, Chile Tapioca, Asian Pear, and Lime

Name: Shaved Tuna, Chile Tapioca, Asian Pear, and Lime
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: 1 tablespoon sugar; ¼ cup sugar; 1½ cinnamon sticks; ⅓ fresh green finger chile, chopped; ¼ cup coconut milk; 1 cup coconut juice, preferably Bangkok Market brand; 1 dried ancho chile; 1 teaspoon salt, plus more to taste; ¼ cup diced Asian pear; ¼ cup diced jicama; One 10-ounce, ½-inch-thick piece sushi-grade tuna; ½ teaspoon salt; ¼ cup plus 2 tablespoons large tapioca pearls; 1 tablespoon chili oil, preferably homemade; ¼ cup plus 2 tablespoons fresh lime juice; 1 teaspoon whole cloves, cracked; ¼ cup diced roasted red bell pepper; ¼ cup sliced scallion greens; 14 kaffir lime leaves, chopped; 2 lemongrass stalks, trimmed, smashed, and finely chopped

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

This playful dish of tiny orange rounds—actually tapioca cooked in an intense chile-spiced broth—might make you think you’re about to experience the salty burst of juice from salmon roe. The wonderfully intense chewy pearls are complemented by the subtle sweetness of tuna and the refreshing crunch of jicama and Asian pear.

Ingredients

Lime-Coconut Broth

1 cup coconut juice, preferably Bangkok Market brand
¼ cup coconut milk
⅓

Asia
Fish course
Starter
Pescatarian
Gluten-free

Method

To make the broth: Put the coconut juice, coconut milk, chile, sugar, salt, and ¼ cup of the lime juice in a medium saucepan. Stir well and bring to a boil. Stir in the lemongrass and lime leaves, remove from the heat, and cool, uncovered.
When the mixture has c