Soused Hawaiian Opah
With Sweet Potatoes and YogurtChef
James McDonald
Opah
Ingredients:
12 oz.Hawaiian Opah fillet, (boned, skin on). you may substitute Ahi, Aku, Hebi,
Nairagi or Tombo.
Lemon juice (1/2 Lemon)
Lime juice (1/2 Lime)
3/4 oz. Hawaiian macadamia nut oil
2 oz. Sake (Mirin)
1 Tbsp. Soy Sauce
2 Tbsp. Salt
2 Tbsp. Sugar
2 Tbsp. White Peppercorns (Crushed)
2 Tbsp. Hawaiian Cilantro (chopped)
Sweet Potato Cakes
Ingredients:
1 Large Sweet Potato (grated)
1-1/2 oz. Onion (grated)
2 Tbsp. Green onions (chopped)
1 Egg
1/2 oz. Flour
3/4 tsp. Salt
1/16 tsp. White Pepper
1 tsp. Chinese Parsley (chopped)
1/2 tsp. Lemon juice
1 Cup Hawaiian macadamia nut oil
Combine liquids and coat fish. Combine remaining fish
ingredients and pack on fish. Lay fish skin up in pan, cover,
and weight fish. Marinate in chill box for two days. Remove fish and
wipe clean. Slice thin. For Sweet Potato Cakes, combine ingredients and
panfry in macadamia nut oil.
Yogurt Sauce
Ingredients:
1/2 cup Plain yogurt
1/2 cup Sour cream
1 Tbsp. Rice wine vinegar
1 Tbsp. Green onion (finely chopped)
1/4 tsp. Yellow sweet mustard
Salt/White pepper (to taste)
Combine and chill.
Arrange sliced fish and sweet potatoes on plates serve
with sauce.
Shrimp Wonton
Served with a spicy sweet & sour sauce and a Hawaiian salsa.
Chef James McDonald
Marinade:
1 cup low salt soy sauce
1 cup sesame oil
1 cup loosely packed fresh cilantro
2 chopped stalks lemon grass
2 bulbs ginger root
1 egg
Place all ingredients in a blender and process. Pour over peeled shrimp and let stand
15 minutes.
Sweet & Sour Sauce:
1 cup sugar
1 cup red wine vinegar
1 Tbsp. low salt soy sauce
1 tsp. red chili flakes
1 tsp. ground cinnamon
Place all ingredients in a sauce pot and simmer for 20 minutes.
Hawaiian Salsa:
2 large ripe mangos (peeled and diced) (mango can be replaced with papaya or
pineapple).
1 medium onion (peeled and diced)
½ cup loosely packed fresh cilantro (roughly chopped)
Place all ingredients in a bowl and mix gently.
Additional Ingredients:
24 won ton wrappers
6 oz. Hoisin Sauce (in a squirt bottle)
24 leaves fresh sweet basil
24 large shrimp peeled
oil for deep frying
Assembly:
Lay won ton wrappers on a table, place one leaf of basil on each wrapper. Place one shrimp
on each piece of basil, roll won ton closed around shrimp. Deep fry at 350° until won ton
becomes crisp and shrimp is lightly cooked. (1½ to 2 minutes). Arrange shrimp on plate,
ladle some sweet & sour sauce over won tons, place a spoonful of Hawaiian salsa on
shrimp. Finish by squirting some Hoisin sauce over shrimp and plate.
Asian Crusted Fish with Lilikoi
Dressing
Chef James McDonald
Yield 4 portions
Order of Events:
Make dressings
Cut and mix salad (add dressing just before service).
Cook rice
Cook fish
Plate and serve
Lilikoi Dressing:
Lilikoi purée 1 - part (substitute papaya or mango)
Rice wine vinegar - 1 part
Olive oil - 3 parts
Honey, salt, Chile pepper sauce to taste
Place all ingredients in blender and blend for ten seconds, or until
completely emulsified.
Cilantro Dressing:
½ cup lime juice (concentrate is okay)
1 ¼ cup Olive oil
1 ½ Tbsp. honey
1 small bunch cilantro ( approximately 1 oz.)
salt and tobasco to taste
Place all ingredients into blender and process. Reserve chilled.
Salad:
Shiitake mushrooms (stems discarded, Sliced)
Napa cabbage (sliced)
Bean sprouts
watercress (2 in. cuts)
Fresh chopped Mint and Cilantro
Chef's note:
Napa cabbage, watercress and bean sprouts make up the bulk of the salad. Add other
ingredients in amounts suited to your own personal taste.
Mix all ingredients in a bowl, add a little cilantro dressing
to coat lightly, salt and pepper.
Ingredients for Fish:
4 - 6 oz. fresh fish filets
3 oz. Furikake mix
1 tsp.Shichimi/Togarashi - Japanese Chili spice
Oil to sauté (peanut or vegetable)
Pour Furikake out onto a dish, lay fish
on furikake and sprinkle shichimi spice on. Heat non stick pan to medium
high heat and pour enough oil to lightly coat bottom of pan. Place fish
in pan furikake side down and cook fish halfway, turn and finish other side until just
slightly undercooked. (fish will continue to cook). Remove to a serving plate and serve
immediately.
Plate Set Up:
Place some lilikoi dressing on plate, some cilantro dressing,
salad and top with fish. Serve steamed Thai rice
with this meal (Jasmine or Basmati).
Banana "Imu Style"
Fish
With a Lemongrass pesto and vanilla bean sauce
Chef James McDonald
Lemongrass Pesto:
3 cloves garlic
Half a cup toasted Macadamia nuts
1 large stalk lemongrass (smashed and roughly chopped)
1 bunch fresh basil leaves
1 cup olive oil
Place all items in a blender and process into a smooth paste. Can be
stored refrigerated for up to 1 month.
Vanilla Bean Sauce:
1 fresh vanilla bean (split lengthwise)
1 stalk lemongrass (smashed)
1 bulb ginger (smashed)
3 cloves garlic (smashed)
1 small basil bunch (roughly chopped)
1 small cilantro bunch (roughly chopped)
1 tsp. turmeric
1 cup rice wine vinegar
1 tsp. honey
2 cups clam juice
2 tsp. corn starch
In a sauce pot, dry sauté first 7 ingredients for
approximately 2 minutes, stirring frequently. Add vinegar and honey,
then reduce by half. Add clam juice and bring to a boil, add corn
starch mixture and thicken. Reduce heat and simmer on low heat for 20 minutes.
Strain mixture through a Chinacap and reserve. Cut white fish filet into
2 to 3 oz. pieces. Cut Banana leaf into 3 inch wide strips. Lay out
strips of banana leaf and place a piece of fish on each.
Spread a small amount of lemongrass pesto on each and roll in leaf.
Place on grill and cook until fish is half cooked. Turn over and continue
cooking until done. Time of cooking depends on the type of fish used. Fish may also be
baked in oven at home.
Assembly:
Ladle sauce on plate garnished with rice and stir fried
vegetables. Place fish on top of the sauce.
Ahi Parfait
With watercress salad and lilikoi dressing
Chef James McDonald
Ingredients:
8 oz. fillet of Kamano (Hawaiian Salmon,
or substitute with other salmon).
1 oz. piece of ginger root, (roughly smashed)
1 Tbsp. cilantro, (roughly chopped)
½ tsp. white peppercorn, (crushed)
½ tsp. coriander seeds, (crushed)
½ tsp. salt
1 Tbsp. cane sugar
1 Kaffir lime leaf, (roughly chopped,
or substitute with grated lime zest)
1 Tbsp. Peanut or vegetable oil
1 Tbsp. Sake
Place fish into a small bowl or pan. Submerge fish with
all the ingredients and refrigerate for two days with a weight on it.
Turn the fish after each day.
The fish can be marinated for up to four days but not longer.
Congratulations you have just cured your own fish! Cured fish can be removed from the
marinade and kept refrigerated for up to two weeks.
Ingredients:
1 to 6 to 8 oz. fresh Ahi fillet
4 to 6 oz. fresh heavy whipping cream
6 squares of plastic wrap
a food processor
Slice the Ahi into six thin sheets and place one on
each piece of plastic wrap. Next, cut cured fish into
small cubes and place in food processor. Grind to a paste, and then begin adding the heavy
cream until a fluffy "parfait" or mousse is formed. You must be careful
not to over whip the cream or it will break down and become gritty.
Next, spoon equal amounts of the mousse on each piece of Ahi.
Then pick up the plastic and hold it in the palm of your hand in a cup fashion. Draw the
four corners of the plastic together with your other hand and twist to form a closed ball.
You should have an airtight Parfait formed. Repeat the process with other fish and chill
in refrigerator for one hour or until needed. In the meantime you can prepare the Lilikoi
salad dressing...
Lilikoi Dressing:
Ingredients:
Lilikoi Puree - 1 part
Rice Wine vinegar - 1 part
Olive oil - 3 parts
Honey, Salt, Chili pepper sauce to taste
Place all ingredients into a blender and blend for ten seconds or until
completely emulsified.
Final Assembly:
Arrange a salad of choice, preferably some spicy greens
such as watercress or Kula greens on six plates and pour
some of the Lilikoi dressing around.
Remove Ahi parfaits from refrigerator and unwrap. Place one ball on each
plate and serve. Bon Appetit.
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Soused Opah: