| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood |
Hawaiian |
Tvfn |
4 |
Servings |
INGREDIENTS
| 1/2 |
ts |
Ground coriander |
| 1/4 |
ts |
Nori flakes |
| 1/4 |
ts |
Curry powder |
| 1/4 |
ts |
Turmeric |
| 1/4 |
ts |
Toasted sesame seeds |
|
|
Salt and pepper to taste |
| 2 |
c |
1-Inch cubed Hawaiian butter fish (approximately 2 pounds) |
| 1 |
tb |
Olive oil |
| 1/2 |
c |
Wakame, dried seaweed |
| 1 |
tb |
Finely chopped scallions, green part only |
| 1 |
tb |
Chopped Maui onion |
| 2 |
tb |
Daikon radish, julienned |
| 2 |
tb |
Japanese seaweed |
| 1 |
tb |
Koon Chun sweetened black vinegar |
| 1/2 |
tb |
Squid fish sauce |
| 1/4 |
ts |
Minced garlic |
| 1/4 |
tb |
Sake |
| 1 |
tb |
Curry oil |
| 1 |
tb |
Peanut oil |
| 1 |
ts |
Curry powder |
| 1 |
|
Bay leaf |
| 2 |
tb |
Peanut oil |
| 1 |
ts |
Chopped cilantro |
| 1 |
tb |
Toasted chopped macadamia nuts |
| 1 |
tb |
Unsweetened coconut flakes |
INSTRUCTIONS
Combine the ground coriander, nori flakes, curry powder, turmeric, sesame
seeds, salt and pepper. In a large mixing bowl toss the cubed fish with the
dry spice mix. Set aside to marinate for 1 hour in the refrigerator. After
marinating, sear fish until browned in a lightly oiled wok. Set aside and
chill. In a large bowl combine the wakame, scallions, onion, daikon,
seaweed, and browned, chilled fish cubes. In a mixing bowl combine the Koon
Chun, fish sauce, garlic, and sake. Slowly whisk in the combined curry and
peanut oils. Toss the wakame mixture with the Koon Chun dressing.
Refrigerate for 1/2 hour. Mix together the curry powder, bay leaf, and
peanut oil in a saucepan. Bring curry oil to a simmer. Chill, strain, and
reserve. Immediately before serving, mix cilantro with chilled fish
mixture. Garnish with macadamia nuts and coconut flakes and drizzle with
curry oil. Yield: 4 servings
Recipe by: CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9347 Posted to MC-Recipe
Digest V1 #632 by "Ed Bauman" <BIRCHCREEK@msn.com> on May 31, 97
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