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Island Fresh Slaw

1/4 lb Bok Choy, julienne
1/4 lb Red Cabbage, julienne
1/4 lb Carrots, julienne
1/4 c Balsamic Vinegar
1 c Olive Oil
1/4 c Soy Sauce
1 T Sesame Oil
2 T Roasted Sesame Seeds
Salt & Pepper
1/4 lb Sprouts
1/4 lb Watercress, blanched
Optional: 1/4 lb Ogo (seaweed)

Mix all listed ingredients in a large salad bowl and toss lightly and evenly. Can be served on the side, remaining in the salad bowl or as an accompaniment to cooked island fish or moi and placed on a serving dish topped with the fish.  

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Fried Moi with Wasabi Soy Peanut Butter Dressing

6 ea 14 oz Fresh Moi (whole fish)
Salt & Pepper
1/2 lb Flour
1/2 lb Cornstarch
1 bottle Sam Choy's Soy Wasabi Vinaigrette
3 T Peanut Butter

Prepare fish for easier cooking by slicing criss-cross slits into the moi on both sides. Season with salt and pepper and dip them into a bowl or pan of flour and cornstarch mix, coating the whole fish. Next, take the moi and place into a pre-heated deep frying pan containing cooking oil and deep fry until golden brown. Place aside when cooked.

Meanwhile, in a large bowl, pour in the bottle of Sam Choy's Soy Wasabi Vinaigrette. Mix in the peanut butter with vinaigrette and wisk or stir well. Place the prepared moi into the peanut butter vinaigrette dressing and soak completely. After dredging the fish in the dressing, remove and place in a serving dish plain, with rice or on top of a bed of Sam Choy's Island Fresh Slaw.