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Roy's Chinese Style Sizzled & Steamed Hawaiian Moi Hawaiian Fish and Chips, using Farm Fresh Moi, Molokai Sweet Potato and Hawaiian Chili Pepper Water

BROADCAST DATE:   11/16/03

Roy's Chinese Style Sizzled & Steamed Hawaiian Moi

From the Kitchen of: Executive Chef Ronnie Nasuti of Roy's Restaurant

1 large farm raised moi (1 1/2 - 2 lb.)
salt & pepper, to taste
steamed rice
ginger, green onions (thinly sliced) & cilantro leaves reserved from sauce

1 small handful ogo
1/4 c. Chinese seasoned soy sauce (recipe follows)
6 Tbs. peanut oil

The moi can be steamed whole or filleted, depending on the size of your steamer.
Scale & cross hatch your whole moi or filet and proceed as follows.
Season with salt & pepper
Steam on high until cooked (filets will cook in 5 to 6 minutes, whole fish in about 10 minutes)
Place some rice on a serving platter, place fish on the rice and sprinkle the reserved ginger, green onions and cilantro leaves on the fish.
Heat the peanut oil in a dry pan until smoking on high heat, as soon as it smoked pour over the prepared fish.  Wat5ch the oil constantly because after it starts smoking it can catch on fire!  Carefully pour the smoking oil over the fish toppings, leave the pan aside to cool.
Pour the seasoned soy sauce over the fish and top it with ogo.  Enjoy!

Sauce (Best if prepared a day in advance)
5 garlic cloves, peeled and cut in half
1 finger ginger, peeled & sliced (reserve 1" pc. for garnish)
1 small bunch cilantro (reserve a small handful of picked leaves for garnish)
3 stocks green onion (reserve half for garnish)
1 c. low sodium soy sauce
1 c. water
4 Tbs. sugar
peanut oil
sesame oil

Wash ginger, cilantro and green onions.  In a small, heavy bottom saucepan, put a few tablespoons each of sesame oil and peanut oil.  Add ginger and garlic and cook on medium high until it starts to turn brown. Add the green onions and cilantro.  Let these ingredients caramelize a little and kind of dehydrate.  Remember to reserve the garnish potions aside for later use.  Add the soy sauce, water and sugar.  Bring to a boil then turn off the stove.  Let it cool to room temperature, the refrigerate.  This can be held in the refrigerator for a couple of weeks.  This is a version of "Chinese Seasoned Soy Sauce", strain through a fine sieve before using.

Hawaiian Fish and Chips, using Farm Fresh Moi, Molokai Sweet Potato and Hawaiian chili pepper water
From the Kitchen of: Chef Goran Streng of the Hawaii Prince Hotel
3 Molokai (purple) sweet potato
2 whole moi, about 1 lb. each
1/2 c. flour
1/2 c. panko
2 eggs
salt & pepper
1 qt. vegetable oil

Bake sweet potato until soft and tender.  Cool.  Peel and cut into French fry size strips.
Fillet the moi and remove the pin bones with tweezers.  Cut fillets into 1" wide strips.
Place the flour and panko in shallow dishes.  Coat the fish in the flour, dip in the egg wash, then coat with panko.  Fry the fish in oil until golden brown; drain on paper towels.
Fry the Molokai sweet potato strips in the oil and let drain on a paper towel.
Serve on a ti leaf lined plate with Hawaiian chili pepper water.