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Roy Yamauchi's Whole Wheat Pizza Chinese-Style Whole Steamed Fish


Roy Yamauchi's Whole Wheat Pizza
From the Kitchen of: Chef Roy Yamauchi of Roy's Restaurant

3/4 tsp. active dry yeast
3/4 c lukewarm water (105 - 110 degrees)
1 Tbs. honey
1 c. whole wheat flour
1 to 1 1/2 c. flour (preferably bread flour, but all-purpose flour will do)
pinch of salt
2 Tbs. olive oil

Pizza Topping Basics
1 c. low fat mozzarella cheese
1 c. tomato sauce, optional

Healthy Additions
cooked shredded chicken breasts
blanched broccoli florets
sautéed mushrooms
black olives
caramelized onions
pineapple chunks

Sprinkle the yeast over the water in a bowl, whisk in honey and let stand for 5 minutes. Lightly oil the bowl of an electric mixer fitted with a dough hook and add 1 cup of the whole wheat flour, 1 cup regular flour, and salt to the bowl. On a very low speed, mix the dry ingredients together and slowly pour the water and yeast mixture in. Continue beating until dough is well mixed. Increase the speed slightly and pour in olive oil. Beat at medium speed for 4 to 5 minutes, until dough looks smooth and satiny and forms a ball. Add remaining four if necessary. Place dough into a lightly oiled bowl, cover and let rise for 45 minutes. Remove from bowl. On a large surface, divide dough into four equal portions. Knead them quickly into 4 balls and place onto a sheet pan and cover to rise for another 15 minutes. Roll out 1 portion of dough into a 7" circle. Spread 1 cup tomato sauce on dough (optional). Add your choice to toppings, and sprinkle with cheese. Pre-hat over to 425 degrees. Place on a pizza pan or stone (oven stones should be pre-heated for at least 45 minutes) and bake for 5 to 7 minutes or until golden brown around the edges.

Pizza is always a favorite among kids. This is an easy recipe that offers healthful toppings and a fiber rich, partial whole wheat crust. And because you make it yourself you can control the amount of cheese and other toppings that go on the pizza.

Chinese-Style Whole Steamed Fish
From the Kitchen of: Chef Roy Yamaguchi of Roy's Restaurant

A traditional Chinese steamed fish is dressed with soy sauce and hot oil as it emerges from the steamer. In this recipe the soy sauce is infused with the flavors of garlic, ginger, green onion and chile peppers, adding an aromatic and vibrant dimension to the soy sauce. Because this mixture is poured directly onto the delicate white fish, I prefer using a lite or reduced sodium soy sauce, less sharp but full of flavor especially with all the added ingredients.

1/4 c. peanut oil
6 cloves fresh garlic
6 (1/2") chunks fresh ginger, unpeeled
2 green onions, chopped into 1" pieces
2-3 whole red chile peppers
1/2 c. reduced sodium soy sauce
1/4 c. cilantro
2 Tbs. sugar

whole (2 lb.) uhu, onaga, ehu or moi, scaled and cleaned
4 Tbs. fresh ginger, julienned
6 Tbs. cilantro leaves
6 Tbs. green onions, julienned
1 Tbs. vegetable oil
8 head baby bok choy
1/2 c. peanut oil, for garnish
2 Tbs. shallot oil, for garnish
1/4 c. thinly sliced red bell pepper, for garnish
1/4 c. thinly sliced yellow bell pepper, for garnish

To prepare the sauce, place a small saucepan over medium-high heat. Add the oil and when it is smoking, add the garlic, ginger, green onions and chile peppers, one at a time, allowing oil to reheat after each addition. Decrease the heat to low and cook for 8 to 10 minutes, until all the ingredients are golden brown and caramelized.

Add the soy sauce, cilantro and sugar and slowly bring to a boil. Taste and adjust seasoning, adding more sugar if necessary. Remove from heat, pour through a strainer and set aside.

Score the fish by cutting 3 or 4 diagonal slits into the flesh on both sides. Place 1 Tbs. of the ginger, 2 Tbs. of the cilantro and 2 Tbs. of the green onion in the cavity of the fish.
Arrange the fish on a steaming rack and place 1 Tbs. of the ginger, 2 Tbs. of the cilantro and 2 Tbs. of the green onion on top of the fish.

In the bottom of a steamer, bring water to a boil over high heat. Decrease the heat to achieve a simmer and position the steaming rack over the water. Cover and steam the fish for 8 minutes per inch of thickness, or until the flesh flakes easily with a fork.

Place a sauté pan over high heat. Add the vegetable oil and when it is hot, add the bok choy. Sauté for 2 to 3 minutes until wilted. Transfer to a large serving platter and keep warm.

Heat the peanut oil in a small saucepan over high heat until it is smoking. Keep hot.

Remove fish from the steamer and transfer to the serving platter. Pour the sauce over the fish and drizzle the shallot oil over. Arrange the remaining 2 Tbs. ginger, 2 Tbs. green onions, red bell pepper and yellow bell pepper on top of the fish. Pour the peanut oil over; it will sizzle as you pour. Garnish with the remaining 2 Tbs. cilantro and serve immediately.