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Warm Peppered Opae Salad with Poha Mango Vinaigrette | POHA MANGO VINAIGRETTE SAUTE ISLAND CATCH with Chili Basil Oil and Hanalei Taro Salad

Airdate: December 22, 1996

Warm Peppered Opae Salad
with Poha Mango Vinaigrette 
Serves 2
  • 8 pieces 21/25 shrimp peeled and deveined
    marinate for 12 hour before cooking
  •  MARINADE 1/2 cup Macadamia Nut Oil
  •  1/2 tsp Grated Fresh Ginger
  • 1/2 tsp Salt
  • 1/2 Tbs Cracked White Pepper
  • 1/2 tsp Chopped Cilantro
  •  1/2 tsp Chopped Fresh Basil
  1. Combine all ingredients and mix.
  2. Add shrimp and refrigerate for 12 hour.
  3. For best results broil on charcoal broiler.

Note: you may saute shrimp in macadamia nut liqueur if more convenient.

 
 
POHA MANGO VINAIGRETTE
 
  • 1/2 oz Mango Chutney
  • 1/2 oz Poha Preserves
  • 2 oz Salad Oil
  • 2 oz Red Wine Vinegar
  • 1/4 tsp Minced Maui Onion
  • 1 pc Small Hawaiian Chili Pepper
  • 1/4 tsp. Sugar
  • 1 clove Garlic, Small and Peeled
  • 1/4 tsp Chopped Fresh Basil
  1. Place all ingredients in blender and blend until smooth.
  2. Refrigerate until ready to serve.
SAUTE ISLAND CATCH
with Chili Basil Oil and Hanalei Taro Salad Serves 2
  • 6 3 oz Fresh Catch of your Choice
  •  To Taste Salt & Pepper Flour To Coat Fish Fillet
  • 1 oz Macadamia Nut Oil
  • 1 oz Macadamia Nut Liqueur
  1. Season fresh catch filet with salt & Pepper. 
  2. Coat with flour and shake off excess.
  3. Heat saute pan medium heat with macadamia nut oil and add fish filet.
  4. Cook on each side 2 to 3 minutes.
  5. When second side is done, remove pan from heat.
  6.  Add macadamia nut liqueur and return to heat to burn off excess alcohol.
  7.  Remove and arrange on dinner plate around taro salad.
  8. Drizzle chili basil over catch and garnish with basil sprig.
Salad Ingredients
  • 1 head Radicchio Lettuce
  • 1 head Endive
  • 1 head Red Leaf Lettuce
  • 1 pkg. Enoki Mushrooms
  • 2 sprigs Fresh Basil
  1. Core all lettuce and break apart.
  2. Wash and dry in colander.
  3. Arrange lettuce on salad plate to your desire.
  4. When ready, broil or saute marinated shrimp.
  5. Place four shrimp on each salad, garnish with enoki mushrooms and fresh basil sprig.
Hanalei Taro Salad
  • 1/4 Small Yellow Pepper
  •  1/4 Small Green Pepper, Seeded and Diced
  •  1/4 Small Red Pepper, Seeded and Diced
  • 1 Ripe, Firm Tomatoes, Seeded and Diced
  • 1 Stalk Green Onion, Thinly sliced
  • 1/2 Maui Onion, Peeled and Diced
  • 1 lb Taro
  • 1 Tbs Chopped Fresh Basil
  • 1 Tbs Chopped Fresh Cilantro
  • 4 oz. White Wine Vinegar
  • 1 cup Salad Oil
  • 1 tsp Sugar
  •  2 Tbs Oyster Sauce To Taste
  •  Salt & Pepper
Hanalei Taro Salad Directions
  1. Par boil or steam taro until cooked, poke with wooden skewer to check.
  2. Skewer should easily penetrate taro when cooked.
  3. When taro is cooked, place under running water to peel skin off taro, then let cool.
  4. Pour oil, vinegar, oyster sauce and sugar into a blender. Blend until smooth.
  5. When taro is cooled, cut taro into medium size cubes and place into stainless steel bowl.
  6. Place diced peppers, tomato, green onion, Maui onion, cilantro and basil into the same bowl.
  7. Pour blended liquid over ingredients in bowl and mix well.
  8. Let taro salad stand over night in the refrigerator.
  9. In the morning mix again, add salt and pepper to taste.
  10. Mix again and drain excess liquid, then place into serving bowl.