| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood, Eggs |
|
Cklive07 |
4 |
servings |
INGREDIENTS
| 2 |
c |
Oil; for frying |
| 8 |
|
Pieces Lotus root; very thinly sliced |
|
|
Flour; for dredging |
| 6 |
|
Vine ripened tomatoes; seeded, diced |
| 1 |
c |
Fernshoots; fresh from Waipio, (optional) |
| 4 |
|
Green onions; sliced |
| 1 |
tb |
Minced ginger |
|
|
Salt; to taste |
|
|
Freshly-ground white pepper; to taste |
| 1 |
c |
Finely-chopped pistachios |
| 1 |
c |
Fresh bread crumbs |
| 4 |
|
Opah; (moonfish) fillets – (6 oz ea) |
|
|
(or substitute salmon) |
| 1/2 |
c |
Flour |
| 2 |
|
Eggs; lightly beaten |
| 2 |
tb |
Extra-virgin olive oil |
INSTRUCTIONS
Preheat oil for frying and oven to 350 degrees. Dredge the lotus root in
flour and deep-fry until crispy. In a separate bowl mix the tomatoes,
fernshoots, and green onions. In saute pan sweat the ginger and add the
tomato mixture. Season. Take off the stove and leave at room temperature.
In a small mixing bowl, mix the nuts and the bread crumbs. Season the fish
with salt and pepper and dredge in flour, dip in egg and then dip in nut
mixture. Make sure the fish is evenly coated. In a small teflon saute pan
heat oil and saute and brown both sides and place in oven until cooked
through. Place tomato mixture on plate with fish served on top. Garnish
with lotus chips. This recipe yields 4 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Corey A.
Waite, Executive Chef at Hapuna Beach Prince Hotel, HI From the TV FOOD
NETWORK - (Show # CL-8885 broadcast 05-15-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-18-1998
Recipe by: Corey A. Waite
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