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Macadamia Crusted Ehu with Buttered Shitake Rice and Ponzu Butter

Crusted Ehu

4 Ehu Filets – substitute onaga, opakapaka, mahi mahi or kajiki
2 cups Panko
1 cup Macadamia Nuts
1 egg beaten with equal volume of water
Salt and Pepper – To taste

In a food processor, combine panko and macadamia nuts and add approximately 1 tsp. of salt and a dash of black pepper. Pulse ingredients until macadamia nuts are of a small chop consistency. Place on flat platter. Dip each ehu filet on one side only into egg wash mixture the press onto panko macadamia nut mixture. Heat Skillet on medium heat with 3 Tbsp salad oil and more on hand for absorption. Place Ehu in skillet panko side down until golden brown. Turn fish over to bare side and place in pre-heated 350 degree oven for approximately 8 to 10 minutes.

Buttered Shitake Rice

4 cups of Cooked Rice
1 cup of Fresh Shitake Mushrooms sliced thin
2 stalks of Green Onion chopped thin
2 Tbsp. Butter
¼ tsp. Salt
Pinch Black Pepper

In a medium sauce pan on medium heat, melt butter and be sure not to burn. When butter is fully melted, add shitake mushrooms and green onion. When shitake mushroom is wilted, add in rice and mix well until rice is heated over.

Butter Ponzu

1/2 a cup of ponzu (see recipe or store bought)
2 Tbsp. Cold Butter

In a sauce pan bring ponzu to boil for a few seconds, turn fire off and slowly whisk in butter to a smooth shiny consistency

Presentation
On a dinner plate, place a portion of rice on the center of the plate. Top with ehu, panko side facing up. Spoon ponzu butter over fish and around the plate. Garnish top of fish with cilantro or any other herb of your choice.

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Barbecued Kahuku Shrimp with a Warm Cabbage and Blue Cheese Slaw Fried Green Tomatoes and Ponzu Remoulade

All the components when completed will be stacked Napoleon style. It looks more complicated then it is.

Kahuku Shrimp
8 Kahuku Shrimp – peel body shells only leaving the head on
½ cup – Aloha Shoyu
½ tsp. – Sambal Olek
2 Tbsp. – White Sugar
In a mixing bowl combine all ingredients and whisk until sugar is dissolved.  Place shrimp in bowl and marinate for 1 hour.  Grill shrimp over open grill or in a hot skillet on stove top until done.  Set aside.

Warm Cabbage and Blue Cheese Slaw
6 Slices Bacon – Julienned into ¼ inch strips
½ a Head Cabbage – Julienned into ½ inch strips
½ Tbsp. Garlic – Finely Chopped
2 Tbsp. – Aloha Shoyu
¼ Cup Blue Cheese – Crumbled
In a large sauce pan on medium heat, crisp bacon to render fat.  Toss in cabbage and garlic to the crisp bacon.  Turn cabbage often to wilt evenly.  Set aside

Fried Green Tomatoes
2 large green tomatoes – Cored and sliced into 8 round slices
(Substitute large under ripened tomatoes if green tomatoes are unavailable)
2 ½ cups Panko
1 egg beaten with equal volume of tap water
1 cup All Purpose Flour – Seasoned with salt and pepper
Vegetable Oil
Dredge tomato slices in flour and shake off excess, dip in egg wash mixture then coat with panko.  Heat large skillet on medium heat with 3 Tbsp. of salad oil.  Add oil if needed as the panko will absorb the oil.  Cook each side until golden brown – about 3 minutes per side.  Drain on paper towel and set aside.

Ponzu Remoulade
1 cup Mayonnaise
3 Tbsp. Ponzu (see recipe or use store bought)
Whisk together until smooth and well incorporated.  If you like it with more ponzu taste, add more ponzu to your liking.

Ponzu
Keep unused portion of ponzu in air tight container in refrigerator for various uses.  May be stored for up to a month.  Great with white fish sashimi!
1 Orange – Juiced
1 Lemon – Juiced
1 Lime – Juiced
¼ cup Rice Vinegar
1 cup Aloha Shoyu
1 Tbsp White Sugar – or more if you like a sweeter ponzu

Presentation:  On a nice serving platter, arrange fried tomatoes.  Top each tomato in the following order; cabbage slaw then top with shrimp.  Dollop ponzu remoulade on top of shrimp and some around each tomato.  Makes 8 Napoleons and is a great appetizer for 4.