Kim Chee Poke in a Rice Paper Taco with Avocado Sauce

Kim chee

 * ¼ cup Hawaiian salt
 * 8 cups water
 * 2 lbs Won Bok cabbage (Napa), roughly cut
 * 4½ tsp chili paste
 * 4½ tsp fresh garlic, minced
 * 1⅓ cup oyster sauce
 * 1 cup carrots, finely julienned
 * 2 tsp raw sugar
 * ⅓ cup scallions, roughly cut
 * ¼ cup fresh chives, roughly cut
 * 2 tbsp shrimp sauce
 * 2 tsp fresh ginger, grated

Poke

 * 2 cup kim chee -- (above)
 * 12 oz raw ahi (Yellowfin tuna); chopped large
 * 1 medium Maui onion; diced
 * ⅓ cup shoyu (soy sauce)
 * 1 Tbsp sesame oil
 * oil, for deep frying
 * 6 sheets rice paper

Avocado sauce

 * 2 avocados, Hass, ripe, dark-skinned; peeled and sliced
 * ¾ cup chicken stock
 * ½ cup sour cream
 * 2 Tbsp lemon juice
 * 1 Tbsp cilantro, chopped
 * salt and white pepper, to taste

Kim chee

 * 1) Add the salt to water.
 * 2) Add the won bok and soak for 2 hours.
 * 3) Drain the mixture and add the remaining kim chee ingredients.
 * 4) Let stand for 2 hours.

Poke

 * 1) Chop 2 cups of [[.
 * 2) Kim chee|kim chee]] into fine pieces and mix with ahi, onion, shoyu and sesame oil.
 * 3) Make the 'taco' shells.
 * 4) Pour 4 inches of oil into a deep skillet or pot and heat until bubbling.
 * 5) Toss in a rice paper sheet.
 * 6) Use a large metal whisk push the sheet down in the oil.
 * 7) The rice paper will form itself into a taco shell around the whisk.
 * 8) Fry 45 to 60 seconds — the rice paper should be translucent and bubbled.
 * 9) Remove and drain.
 * 10) Proceed with the rest of the rice paper.

Avocado sauce

 * 1) Combine all the ingredients and whirl in a blender or processor until smooth (to keep the sauce from darkening, place a sheet of plastic wrap directly on the sauce until needed).
 * 2) Fill the shells with the kim chee mixture and serve with avocado sauce.