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Grilled Lamb with Satay Sauce

Grilled Lamb with Satay Sauce
Sam Choy
2 to 2 ½ pounds boneless lamb loin

Marinade:

    2 tablespoons soy sauce
    2 tablespoons sugar
    2 tablespoons hoisin sauce
    2 tablespoons canola oil
    1 tablespoon minced garlic
    1 tablespoon minced ginger
    1 tablespoon cilantro
    1 tablespoon minced basil
    ½ teaspoon red chile pepper flakes
    Salt and pepper, to taste

Satay Sauce:

    2 tablespoons canola oil
    ½ cup minced onion
    1 teaspoon minced ginger
    1 teaspoon minced garlic
    1 cup minced fresh Thai basil
    ¾ cup peanut butter
    2 tablespoons orange juice
    2 teaspoons sugar
    ½ teaspoon chili garlic sauce
    1 ½ cups coconut milk

Combine marinade ingredients and rub mixture into lamb.  Marinate 4 to 6 hours in refrigerator, turning lamb occasionally.  Broil lamb to desired doneness.  Slice and serve with satay sauce.

To prepare satay sauce, heat oil in a saucepan and sauté onion, ginger, garlic and basil until onion is translucent.  Stir in peanut butter, orange juice, sugar and chili garlic sauce.  Cook on low heat for 15 minutes, stirring occasionally.  Stir in coconut milk and cook until heated through.  Cool to room temperature. 

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Misoyaki Hawaiian Sea-Bass

Misoyaki Hawaiian Sea-Bass
Darren Demaya (Sheraton Waikiki Kai Market)


    5#  Hawaiian sea-bass or black cod
    2 cups white miso paste
    2 cups red miso paste
    2 cups granulated sugar
    2 cups mirin

Place all ingredients except fish in mixing bowl and mix till all miso and sugar is smooth. When finished place miso marinate over fish and let sit in refrigeration over night or one whole day. When fish is done marinating place fish in baking pan and bake in oven at 450 degree oven for 8-10 

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Spicy Ahi Cake

Spicy Ahi Cake
Mel Tanioka (Tanioka’s Seafoods and Catering)

2 lbs Fresh Ahi (Lomi Style)
2 TB Mayonnaise
2 TB Aloha Shoyu
2 TB Chili Sauce
1 tsp S&B Wasabi Paste
5 lbs Sushi Rice
Shredded Nori
Green Onions

Layer ingredients and refrigerate.  Serve. 

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