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Three Citrus Vinaigrette

Juice and zest of 1 lemon
Juice and zest of 1 lime
Juice and zest of 1 orange
One half cup sugar (1/2 cup)
One half cup water (1/2 cup)
2 ounces salad oil
1 teaspoon garlic
1 tablespoon chives/green onion
1 tablespoon salt and fresh cracked pepper
1 teaspoon tobiko (flying fish eggs)

Combine all ingredients well and serve chilled.

Filet the fish (moi) or any type of fatty fish
Place the sashimi on a platter and pour the Three Citrus Vinaigrette over the sashimi.
Don’t throw away the rest of the fish- season the bones and skin with salt and pepper. Deep fry in cooking oil until crispy brown.
Chop crispy fish skin into small chuncks
Mix the toss nalo greens with the chopped crispy fish skin and season with a little salt/pepper seasoning and sprinkle over the sashimi.
You can garnish the rest of the fish with your sashimi.

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Drunken Moi

1 oz. Bacardi Limon
1 oz. Bacardi “O”
Half of a lime
Half of a lemon
Half of an orange
2 chiso leaves
2 tablespoons granulated sugar
Ice

Finely dice the chiso leaves and mix with 2 tablespoons of sugar on a plate. Wet the rim of a martini glass with a lemon or orange wedge and dip the rim of the martini glass in the sugar/chiso mixture. Set aside.

With a teaspoon, scoop out a piece of the other half of an orange and place it into the bottom of the martini glass.

Fill martini shaker with ice and add 2 ounces of Bacardi Limon and Bacardi “O” with fresh squeezed lime, lemon and orange juice. Shake your martini and pour into glass. Garnish the outside of the martini with a lemon curl and enjoy!