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Poached Moi With Spicy Soy Butter Sauce

1 lb whole moi
1 bunch fresh spinach
5 cloves garlic, minced
olive oil

Poaching Liquid
2 C water
1 C white wine
1/ 2 C carrots, diced
1/ 2 C onions, diced
1/ 2 C celery, diced
juice of 1/ 2 lemon
1/ 4 teaspoon cracked pepper
1/ 2 teaspoon salt
1 bunch cilantro stems
1 finger fresh ginger crushed

Place moi in poaching liquid and poach for 8-10 minutes. Sauté spinach with fresh garlic and olive oil. Set aside.

Spicy Soy Butter
1 Tablespoon butter
olive oil
splash of Aloha shoyu
pinch of schichimi powder

Place moi on sautéed spinach. Drizzle with soy butter and sauce and garnish with fresh cilantro. 


Spiced Lamb Loin with Fruit Chutney Poached Moi With Spicy Soy Butter Sauce

1 1/ 2 lb lamb loin

Fresh garlic
Aloha shoyu

Combine all ingredients in a mixing bowl and marinating lamb loin.

Warm Fruit Chutney
2 boxes fresh poha berry
Fresh pineapple, diced
Fresh mango, diced
3 Tablespoon sugar

In saucepan, cook fruit and sugar for 20 minutes. Finish with a hint of curry.

Sear marinated lamb loin. Finish cooking in a 350 degree oven. Slice the lamb loin and serve with warn fruit chutney.