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Sam Choy's
Recipes
September, 2005
Drunken Moi
Three Citrus Vinaigrette
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Broadcast Date 9/3/2005
This week on
Sam Choy’s Kitchen, Aaron Fukuda and Jamie Robinson for Sam Choy’s Diamond Head
restaurant features Moi Sashimi with Three Citrus Vinaigrette and Citrus
Martinis. "Drunken Moi"
(Citrus Martini) 1 oz. Bacardi Limon
1 oz. Bacardi “O”
Half of a lime
Half of a lemon
Half of an orange
2 chiso leaves
2 tablespoons granulated sugar
Ice
Finely dice the chiso leaves and mix with 2 tablespoons of sugar on a plate. Wet
the rim of a martini glass with a lemon or orange wedge and dip the rim of the
martini glass in the sugar/chiso mixture. Set aside.
With a teaspoon, scoop out a piece of the other half of an orange and place it
into the bottom of the martini glass.
Fill martini shaker with ice and add 2 ounces of Bacardi Limon and Bacardi “O”
with fresh squeezed lime, lemon and orange juice. Shake your martini and pour
into glass. Garnish the outside of the martini with a lemon curl and enjoy!
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Three Citrus Vinaigrette
Juice and zest of 1 lemon
Juice and zest of 1 lime
Juice and zest of 1 orange
One half cup sugar (1/2 cup)
One half cup water (1/2 cup)
2 ounces salad oil
1 teaspoon garlic
1 tablespoon chives/green onion
1 tablespoon salt and fresh cracked pepper
1 teaspoon tobiko (flying fish eggs)
Combine all ingredients well and serve chilled.
Filet the fish (moi) or any type of fatty fish
Place the sashimi on a platter and pour the Three Citrus Vinaigrette over the
sashimi.
Don’t throw away the rest of the fish- season the bones and skin with salt and
pepper. Deep fry in cooking oil until crispy brown.
Chop crispy fish skin into small chuncks
Mix the toss nalo greens with the chopped crispy fish skin and season with a
little salt/pepper seasoning and sprinkle over the sashimi.
You can garnish the rest of the fish with your sashimi. |
