1 Tbs olive oil 2 cloves garlic, minced 1 shallot, minced 1/2 Tbs ginger, minced 1 cup tomatoes, diced 1/4 cup sake 1 Tbs sugar 1 Tbs Asian chili sauce salt and pepper Combine sauce ingredients over heat and simmer. 1 clove garlic, minced 8 oz shrimp 8 oz scallops 8 oz crab meat 1/4 cup sake cooked linguine to taste, salt & pepper 1/4 cilantro, chopped Bring pasta water to a boil (it should be salted and have oil). Heat olive oil in a medium saute pan over high heat. Add garlic, saute 30 seconds then add all seafood and saute for 2-3 minutes. Add sake and let liquid reduce by half. Add sauce, bring to a slight boil, reduce heat and simmer for 5 minutes. Begin cooking your pasta. Season sauce with salt, pepper and cilantro. Drain pasta and toss with seafood sauce. Serve immediately.
2 / 6 oz Ono fillets Macadamia nuts, finely blended or chopped Romaine Lettuce Dressing 1/2 cup olive oil 3 Tbs shoyu 1 Tbs ginger, minced 1 Tbs garlic, minced 1/3 cup dijon mustard 1 Tbs chili garlic paste 2 Tbs sugar 1/2 Tbs anchovies 3 Tbs cilantro, minced juice from 1 orange juice from 1 lime Mix the dressing ingredients in a bowl; set aside. Place lettuce in a serving bowl. Dust Ono fillet in finely chopped macadamia nuts; pan fry. Place fish on top of lettuce. Garnish with croutons.