Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: May 30, 1998
Shiitake Crusted Salmon
with Thai Chili Vinaigrette
8 oz salmon fillets
salt & pepper, to taste
1/2 tsp garlic, minced
1/2 tsp ginger, minced
1/4 tsp white pepper
FILLING
3/4 cup shrimp, chopped
1 egg
2 tsp shoyu
2 tsp wasabi mustard
2 tsp cilantro, minced
1/4 tsp salt
1/4 tsp chili pepper flakes
1 Tbs cream
12 shiitake mushrooms
1 tsp salad oil
Season salmon with salt, pepper, garlic,
ginger and white pepper; pan fry.
Place salmon in pie pan. Mix filling ingredients
together and spread on
salmon. Place shiitake mushrooms over filling.
Drizzle with oil. Bake at
350ºF until done.
THAI CHILI VINAIGRETTE:
2 Tbs lime juice
2 Tbs sugar
1 Tbs garlic, sliced
1 Tbs lemon grass
1 Tbs garlic chili paste
1 Tbs cilantro, minced
2 Tbs water
1/2 cup fish sauce (optional)
3 cups mixed vegetables
1 Tbs garlic, minced
Sweet Chili Chicken
3 lbs chicken thighs
MARINADE
1/2 tsp salt
1/4 tsp white pepper
1 Tbs garlic, minced
1 Tbs ginger, minced
2 Tbs shoyu
flour for coating chicken
1 quart oil for frying
Mix ingredients for marinade together. Marinate
chicken for a few hours or
overnight in the refrigerator. Remove chicken
from marinade and coat with
flour; place in hot oil and deep fry till done.
SWEET CHILI PASTE
1 tsp sesame oil
1 tsp ginger, minced
1 tsp garlic, minced
2 Tbs shoyu
1/3 cup lemon juice
4 tsp garlic chili paste
1 Tbs honey
1/2 Tbs cilantro, minced
Place the ingredients in a saucepan and cook
over low heat. Pour over chicken and serve.
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