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Clams & Portuguese Sausage Naragi with Ginger & Green Onion

Clams & Portuguese sausage
From the Kitchen of: Jim Heckathorn of Honolulu Magazine

Portuguese sausage
1 Package of Clams
1 Bottle of white wine (chardonnay)
1 Carrot
1 Onion
1 Celery stalk
Cilantro

Slice the Portuguese sausage and cook in a small frying pan. Then set the Portuguese sausage aside to drain. Next, cut or mince the carrots, onions, celery and garlic. In a big pot, add the carrots, onions, celery, garlic and the remaining oil from the frying pan. Next, pour some of the white wine in to the pot. Measure the wine to your liking. Now add in the clams and cook until clams open. Lastly add the Portuguese sausage and let it cook together while mixing occasionally.

Naragi with Ginger & Green Onion
From the Kitchen of: Jim Heckathorn of Honolulu Magazine
1 lb Naragi (other fish can be used such as ahi or mahimahi)
4 inches of ginger
1 C Green Onion
3 Tbsp shoyu
Flour

Slice the naragi into filets and toss the filets in the plate of flour. Then fry the fish lightly in a large pan. Mince the ginger in a food processor and chop 1 cup of green onion. Now, add the ginger and green onion to a small pan. Next, add the shoyu to the ginger and green onion mixture then bring to a boil. Top the filets with the ginger and green onion mixture.