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Ahi Poke Rolls Sugar Cane Shrimp Duke's Mac Nut Herb Crusted Fish

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BROADCAST DATE:   08/19/01


Ahi Poke Rolls
From the Kitchen of: Executive Chef Mike Wong and
Chef Daryl Matanane of Duke's Canoe Club


1 lb. ahi, diced, 1/2" x 1/2" squares
1/4 c. Maui onion, medium diced
2 Tbs. green onions, diced
1 Tbs. sesame oil
2 Tbs. soy sauce
1 Tbs. kosher salt

Mix ingredients together.  Cover and refrigerate 1 hour before rolling into rolls.

Method to Wrap Poke Rolls
Soak 8" rice paper sheets in lukewarm water for 30-60 seconds.  Place on edge of shelf, when it is relaxed and drooping, it is ready to roll.  Place rice paper on clean rolling surface.  Place 2 Tbs. on poke mixture on rice paper 2" from bottom edge.  Roll, tucking in the edges.

Note:  After the ahi is rolled, cover with a damp cloth, do not allow rice paper or ahi rolls to remain uncovered for even a minute, the paper tends to dry out quickly and get tough.

Butter Wine Sauce
1/4 c. dry white wine
1/4 c. onion, chopped
1/4 c. heavy cream
3/4 lb. unsalted butter
1 each lemon, juiced
1/2 tsp. salt
2 Tbs. chives, chopped
2 Tbs. parsley, chopped

Cooking Method
Heat win, parsley, chives, onions and lemon juice in saucepan over medium heat, reduced the liquid by 1/2.  Add the heavy cream to mixture and simmer for 2 minutes.   Remove from heat, with a wire whisk add softened butter in small amounts to wine reduction whisking rapidly.  Pour liquid through a fine strainer then season with salt.  Hold at room temperature.

wasabi Mustard Sauce
2 tsp. wasabi mustard
4 tsp. Coleman's mustard
2 Tbs. soy sauce
2 tsp. water

In a small bowl, mix ingredients together.

Poke Rolls Cooking Method
Pre-heat sauté pan and coat with 1 tsp. oil.  Place poke rolls in pan, searing both sides quickly until crispy golden brown.  Remove rolls from heat.  Gently pat on paper towel to remove excess oil.  Cut rolls in half, arrange on butter wine sauce, then drizzle the wasabi mustard essence over the top.  Garnish with a pinch of black sesame seeds.

Garnishes for Plate Set-Up
1/4 c. shredded green cabbage
1/2 Tbs. shredded carrots
1/2 tsp. julienne green onions
1 sprig parsley
2 Tbs. butter sauce
1 tsp. wasabi mustard sauce


Sugar Cane Shrimp
From the Kitchen of: Executive Chef Mike Wong and
Chef Daryl Matanane of Duke's Canoe Club


5 pcs. 16/20 shrimp, peeled and cleaned
4 Tbs. Thai marinate
1/2 tsp. sweet Thai chili sauce
3 Tbs. butter wine sauce
2 pcs. sugar cane sticks, 5" length, 1/4" thick

Cooking Method
Skewer shrimp with sugar cane sticks.  Place the shrimp in a shallow baking dish.  Coat shrimp with Thai marinate and place in shallow baking pan.  Pre-heat oven to 450 degrees and bake approximately 4 minutes.  Remove shrimps from heat and place on a bed of white wine butter sauce laced with a sweet Thai chili sauce.  Serve with pineapple salsa on the side.

Duke's Thai Marinate
4 Tbs. lemon juice
2 Tbs. fish sauce
1 tsp. sambal
1/4 c. lemon grass
2 Tbs. garlic, minced
1/4 c. cilantro, stems included
1/4 c. vegetable oil

Mix ingredients thoroughly then refrigerate.

Pineapple Salsa
1/4 c. fresh tomato, diced
1 Tbs. cucumber, seeded and diced
2 Tbs. yellow onion, diced
1 pinch jalapeno, finely minced
1/4 c. pineapple, diced
2 Tbs. green bellpepper, seeded and diced
2 Tbs. red bellpepper, seeded and diced
1/4 tsp. cilantro, coarse chopped
1 pinch cumin
1/4 tsp. lime juice

Mix ingredients together and chill.


Duke's Mac Nut Herb Crusted Fish
From the Kitchen of: Executive Chef Mike Wong and
Chef Daryl Matanane of Duke's Canoe Club

1 c. panko
1/2 c. shredded parmesan cheese
3 Tbs. basil leaves, finely chopped
2 Tbs. garlic cloves, finely minced
1/2 tsp. fresh thyme leaves, finely chopped
1 pinch kosher salt
1/2 tsp. ground white pepper
1/2 c. unsalted macadamia nuts, finely chopped

Combine all dry ingredients, then garlic and mix thoroughly

Cooking Method
Season fish fillet with salt and pepper before pressing the panko mixture to both sides of fillet.  Pre-heat skillet to medium high heat, coat pan with olive oil and sauté fillets until both sides are golden brown, approximately 3 minutes on each side.  Remove from heat and garnish fillet with lemon butter wine sauce, approximately 2 Tbs. per fillet just before serving.
Use the butter wine sauce recipe (on previous recipe) as a base, add 4 Tbs. of capers and 1/4 tsp lemon juice to the sauce just before serving.  Garnish fillet with a pinch of fresh chopped chives.