| | for the kim chee |
| 1/4 | c | Hawaiian salt |
| 8 | c | Water |
| 2 | lb | Won bok cabbage (napa); roug |
| 4 1/2 | ts | Chili paste |
| 4 1/2 | ts | Fresh garlic; minced |
| 1 1/3 | c | Oyster sauce |
| 1 | c | Carrots; finely julienned |
| 2 | ts | Raw sugar |
| 1/3 | c | Scallions; roughly cut |
| 1/4 | c | Fresh chives; roughly cut |
| 2 | tb | Shrimp sauce |
| 2 | ts | Fresh ginger; grated |
| | for the poke |
| 2 | c | Kim chee; (above) |
| 12 | oz | Raw ahi (yellowfin tuna); ch |
| 1 | md | Maui onion; diced |
| 1/3 | c | Shoyu (soy sauce) |
| 1 | tb | Sesame oil |
| | Oil; for deep frying |
| 6 | | Rice paper |
| | for the avocado sauce |
| 2 | | Avocados, haas, ripe, dark-s |
| 3/4 | c | Chicken stock |
| 1/2 | c | Sour cream |
| 2 | tb | Lemon juice |
| 1 | tb | Cilantro; chopped |
| | Salt and white pepper; to ta |
