Sure Save


Poached Moi and Spicy Soy Butter Sauce

1 pound whole moi
1 bunch fresh spinach
5 cloves garlic, minced
Olive oil

Poaching liquid:
2 cups water
1 cup white wine
One half cup carrots, diced (1/2 cup)
One half cup onions, diced (1/2 cup)
One half cup celery, diced (1/2 cup)
Juice of one half lemon (1/2 lemon juice)
One half teaspoon salt (1/2 tsp)
One quarter teaspoon cracked pepper (1/4 tsp)
1 finger fresh ginger
1 bunch fresh cilantro stems

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

Spicy Soy Butter Sauce:
1 Tablespoon butter
Olive oil
Splash of Aloha shoyu
Pinch of shichimi powder

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


Spiced Lamb Loin with Warm Fruit Chutney

One and one half pound lamb loin (1 ½ lbs.)

Fresh garlic
Aloha Shoyu

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

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

In a 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 warm fruit chutney.