Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: September 28, 1996
Sauteed Onaga
with a Kabocha Squash Sauce and Braised Watercress
Serves 4
Red Pepper Coulis
2 each red peppers, med. diced
4 each shallots, med. diced
2-3 oz white wine
2-3 oz Vermouth
1 sprig thyme
to taste salt & pepper
6 oz Dry Sack Sherry
Kabocha Squash
1 each Kabocha squash
to taste salt & pepper
1 sprig thyme
8 oz cream
Onaga
4 each (4 oz) Onaga
to taste salt & pepper
4 oz watercress, fresh
4 oz butter
Garnish
10 each zucchini blossoms
Red Pepper Coulis: Split red peppers in half and take
out the seeds. In a sauce pan, add the red peppers, shallots, white
wine and vermouth, thyme and salt/pepper to taste. Boil for 25
minutes. Puree, strain, season with salt and pepper, and Dry
Sack Sherry. Keep warm.
Kabocha Squash: Cut the squash in half and take out the
seeds. Peel off the outer skin and medium dice. Place in a sauce
pan and cover with water. Add salt, pepper, and thyme. Boil for
20 minutes and puree. Add cream, strain, and keep warm.
Onaga: Season fish with salt and pepper. Add a touch of
butter to the saute pan. Cook each side for 2 minutes on medium
heat. Wash and trim the watercress. Add 1 oz of butter to saute
pan on medium heat and cook watercress just until it wilts.
To Serve: Place watercress in the center of the plate.
Place the Onaga on the watercress. Decorate with the red pepper
coulis and kabocha squash sauces and garnish with zucchini
blossoms.
Wok Seared Ama Ebi
with Lemon Grass Broth
Serves 4
5 Tbs peanut oil
2 each Hawaiian chile peppers
2 stalks lemon grass, bias cut
1 clove garlic, chopped
1 oz ginger, chopped
1 each kaffir lime leaf
1 sprig tarragon (optional)
3 cups chicken stock
12 each Ama ebi, fresh
2 oz snap peas, cut lengthwise in half
2 oz carrots, sliced
2 oz enoki mushrooms
2 oz daikon, diced
2 oz fresh water chestnuts, sliced
2 drops chile oil
1 pkg. daikon sprouts
Sear in a hot wok 1 Tbsp of peanut oil, chile peppers,
lemon grass, garlic, ginger, lime leaf, and tarragon and
add the chicken stock. Let simmer.
Heat 4 Tbsp of peanut oil and sear the shrimp. Remove
and place in a rimmed soup plate and drain off excess oil.
Add to the wok, snap peas, carrots, mushrooms, daikon,
and water chestnuts and stir fry. Add to the shrimp and
cover with broth. Garnish with hot chile oil and daikon
sprouts.
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