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Crispy Snapper w/Thai Chili and Hamakua Mushroom Sauce

Yield: 2 portions

Ingredients:
For the fish
1 pound of your favorite snapper whole or filet
One half cup cornstarch for dusting  (1/2 cup)
Salt and pepper, to taste
6 cups salad oil

For Sauce:
2 Tablespoons salad oil
One half cup small diced onion (1/2 cup)
One half cup small diced green bell pepper (1/2 cup)
One half cup small dice red jalapeno  (1/2 cup)
One half cup sliced garlic  (1/2 cup)
1 cup shredded Hamakua mushrooms (Ali’i, Shimeji, Oyster)
2 cups chicken stock
1 Tablespoon fish sauce
1 Tablespoon Aloha shoyu
One half cup chopped basil leaves (1/2 cup)
One half cup cilantro leaves and stems (1/2 cup)
2 Tablespoon cornstarch slurry to thicken

Heat a wok or sauté pan on high
Add in the oil and heat
Dust the fish with salt and pepper and then cornstarch
Fry the fish crispy and set aside
Heat the oil in a wok or sauté pan
Add in the onion, peppers, garlic, and mushrooms
Lightly sauté and deglaze with the chicken stock
Season with fish sauce and shoyu and thicken with a cornstarch slurry to medium nape.
Add in the basil and cilantro and serve over fish 

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Cream of Hamakua Mushroom Soup w/ Ali’i Croutons

Yield: 4 portions

Ingredients:

For the Soup

One quarter pound butter (1/4 lbs.)
1 cup small diced onions or shallots
2 cups shredded or diced Hamakua Mushrooms (Ali’i, Shimeji, Oyster)
One half cup flour  (1/2 cup)
8 cups chicken broth or stock
One half cup heavy cream optional  (1/2 cup)
Salt and pepper, to taste

For the Croutons:

1 cup medium diced Ali’i mushrooms
3 cups salad oil

Heat a medium sized pan and melt butter
Add in the onions and mushrooms and lightly sweat
Add in the flour and stir well until all the flour is incorporated with the butter, onions, and mushrooms
Deglaze with the stock and simmer for 10 minutes stirring occasionally to prevent the flour from scorching on the bottom of the pan.
In a separate pan, heat the salad oil on high heat
When the oil is hot, add in the Ali’i mushrooms and fry until golden brown.
Remove from the oil and place on paper towels to drain the oil
Finish the soup by adding in the heavy cream (optional) and season with salt and pepper.
Serve with Ali’i mushroom croutons or pour over chicken and bake as mushroom chicken