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Taste of Puna 10th
Annual Cook-Off
Keaau Shopping Center, March 18, 2006
Grand Prize Recipe – Overall Winner
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Photo by S. Raniada |
Photo by William Ing |
PUNA MAHI-MAHI GRILLED
IN BANANA LEAVES
Puna Style Green Papaya Salad
Recipe submitted by Kate Chadwick – Kalapana, Hawaii
Serves 6
2 lb. fresh
Mahi-Mahi, trimmed and cut into 6-5 oz. portions
6-8”x 8” squares Puna grown banana leaf, cured over an open flame
to soften
6-3” slices Puna grown sugar cane
6-3”slices Puna grown yellow ginger
6 Kaffir lime leaves
6 wedges fresh Puna grown Tahitian lime (for garnish)
In the bowl of food
processor or mortar, combine:
1 bunch fresh
coriander roots, washed and chopped
½ cup fresh coriander leaves
2 teaspoons coarse black pepper
3 cloves fresh garlic, chopped
1 tablespoon extra virgin olive oil
1 tablespoon fresh Puna grown Tahitian lime juice
1 tablespoon Vietnamese fish sauce
Process into a rough paste.
Preparation:
Place one prepared square of banana leaf on your work surface. In the top
third of the square, place one slice of sugar cane, one slice of ginger and one
Kaffir lime leaf. Place one portion of fish on top and add one Tablespoon of the
coriander paste mixture.
Fold the banana leaf so that it extends over the fish by about 1” and roll
it to form a bundle. Tie with a piece of kitchen string. Repeat until all six
bundles are completed.
Grill fish bundles over a medium flame about 5 minutes on each side. Serve
hot or warm with fresh Tahitian lime wedges, Minted Yogurt Sauce (recipe
follows) and Puna Style Green Papaya Salad (recipe follows).
Minted Yogurt Sauce:
Combine in a small bowl:
1 cup plain yogurt
¼ cup fresh mint leaves, chopped
½ teaspoon salt
1 teaspoon raw Puna honey
Puna Style Green Papaya
Salad:
Combine in a large bowl:
2 tablespoons
Vietnamese fish sauce
2 tablespoons raw Puna honey
3 tablespoons fresh Puna grown calamanci juice or lime juice
2 cloves garlic, minced
1 Puna grown Hawaiian hot chili, finely minced (or to taste)
Add:
6 cups Puna grown
green papaya, shredded
3 green onions, finely chopped
1 cup mixed herbs, chopped (basil, mint, coriander)
¼ cup red bell pepper, minced
2 ripe medium tomatoes, cut into wedges
½ cup toasted Puna grown macadamia nuts, chopped
Toss the papaya mixture in the dressing to coat. Serve immediately.
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