Opakapaka “Ikan Goreng”
4-5 ounces opakapaka, skin on
1 tablespoon Sambal chili sauce
4 fresh Kaffir lime leaves, cut into fine strips
3 tablespoons sweet soy (equal parts sugar and shoyu)
3 tablespoons beurre blanc (see recipe below)
1 tablespoon chopped garlic
In a sauté pan on high heat, sear fish with skin side down for about 3-4 minutes, until crispy and golden brown using canola oil. Turn over and cook approximately 2 minutes. In a small bowl, mix Sambal, sweet soy, Kaffir lime leaf, chopped garlic, and canola oil, to taste. Mix well and drizzle on fish. Lace the fish with beurre blanc. Serve with Asian style vegetables and steamed coconut rice (toast store-bought sweetened dried coconut and toss into steamed jasmine rice). Makes one serving.
For Beurre Blanc:
1 tablespoon shallots, finely minced
1/4 cup white wine or dry vermouth
1/4 cup freshly squeezed lemon juice or white wine vinegar
4 ounces unsalted butter, cut into pieces
Salt to taste
White pepper to taste
In a non-aluminum saucepan, combine shallots with the wine. Reduce a glace (until syrupy). Add the lemon juice or vinegar and reduce a glace. Remove from heat and add one chunk of butter, stirring with a whisk to blend. Slowly add all the pieces of butter until well combined, to finish, or "mount," the sauce. If you need to return the sauce to the heat to incorporate all the butter, do it over very low heat, or the sauce will break. Makes 3/4 cup.
5 pieces romaine heart leaves
2 1/2 tablespoons crumbled gorgonzola cheese
2 1/2 tablespoons chopped caramelized walnuts
Place hearts of romaine on a plate and sprinkle gorgonzola and caramelized walnuts down the middle of each leaf. Top with your favorite oil and vinegar dressing. “Pick-it” up and eat it. Makes one serving.
3 ounces diced ahi (mixed with one teaspoon furikake and enough mayonnaise to moisten)
1/2 small avocado, diced
1/2 cup cooked sushi rice (see below)
Tobiko to garnish
Pickled ginger to garnish
Radish sprouts to garnish
A sprinkle of chili oil
wasabi mayonnaise (see below)
1 package teriyaki nori strips
Place a 3 x 3 inch round mold on a plate. Fill mold 2/3 full with sushi rice. Put diced avocado on the rice and top with the ahi mix. Remove the mold and garnish with any of the above garnishes. Enjoy with the teriyaki nori strips.
For sushi rice vinegar:
1 cup rice wine vinegar
1 cup sugar
1 tablespoon salt
1 tablespoon vegetable oil
Combine ingredients in a pan and dissolve over low heat.
This amount is for 3 quarts dry measured rice.
For wasabi mayonnaise:
2 cups mayonnaise
2 teaspoons wasabi paste
Juice of 2 lemons
Salt and pepper, to taste