Chef Seta’s Asian Fusion Feast
Wednesday - May 09, 2007
On this week’s show, Chef Warren Seta shares a bit of his Northwest Asian Fusion Sushi and Sake Bar.
BARBECUED KAHUKU SHRIMP WITH A WARM
CABBAGE AND BLUE CHEESE SLAW, FRIED GREEN TOMATOES AND PONZU REMOULADE
All the components, when completed, will be stacked Napoleon style. It looks more complicated than it is.
For Kahuku Shrimp:
* 8 Kahuku shrimp, peel body shells only leaving the head on
* 1/2 cup Aloha Shoyu
* 1/2 teaspoon Sambal Olek
* 2 tablespoons white sugar
In a mixing bowl, combine all ingredients and whisk until sugar is dissolved. Place shrimp in bowl and marinate for 1 hour. Grill shrimp over open grill or in a hot skillet on stove top until done. Set aside.
For Warm Cabbage and Blue Cheese Slaw:
* 6 slices bacon, julienned into 1/4-inch strips
* 1/2 head cabbage, julienned into 1/4-inch strips
* 1/2 tablespoon finely chopped garlic
* 2 tablespoons Aloha Shoyu
* 1/4 cup blue cheese, crumbled In a large saucepan on medium heat, crisp bacon to render fat.
Toss cabbage and garlic in with the crisp bacon. Turn cabbage often to wilt evenly. Set aside.
For Fried Green Tomatoes:
* 2 large green tomatoes, cored and sliced into 8 round slices (Substitute large under-ripened tomatoes if green tomatoes are unavailable)
* 2 1/2 cups panko
*1 egg beaten with equal volume of tap water
* 1 cup all-purpose flour seasoned with salt andpepper
* vegetable oil
Dredge tomato slices in flour and shake off excess; dip in egg wash mixture, then coat with panko.
Heat large skillet on medium heat with 3 tablespoons of salad oil. Add oil if needed as the panko will absorb the oil. Cook each side until golden brown, about 3 minutes per side. Drain on paper towel and set aside.
For Ponzu Remoulade:
1 cup mayonnaise
3 tablespoons ponzu (see recipe or use store-bought)
Whisk together until smooth and well incorporated. If you like it with more ponzu taste, add more ponzu to your liking.
Keep unused portion of ponzu in airtight container in refrigerator for various uses. May be stored for up to a month. Great with white fish sashimi!
* 1 orange, juiced
* 1 lemon, juiced
* 1 lime, juiced
* 1/4 cup rice vinegar
* 1 cup Aloha Shoyu
* 1 tablespoon white sugar, or more if you like a sweeter ponzu
For Presentation: On a nice serving platter, arrange fried tomatoes. Top each tomato in the following order: cabbage slaw then top with shrimp. Dollop ponzu remoulade on top of shrimp and some around each tomato.
Makes eight Napoleons, and is a great appetizer for four.
MACADAMIA CRUSTED EHU WITH BUTTERED SHIITAKE RICE AND PONZU BUTTER
For Crusted Ehu:
* 4 ehu filets (substitute onaga, opakapaka, mahi mahi or kajiki)
* 2 cups panko
* 1 cup macadamia nuts
* 1 egg beaten with equal volume of water
* salt and pepper, to taste
In a food processor, combine panko and macadamia nuts and add approximately 1 teaspoon of salt and a dash of black pepper. Pulse ingredients until macadamia nuts are of a small chop consistency. Place on flat platter. Dip each ehu filet on one side only into egg wash mixture, then press onto panko macadamia nut mixture.
Heat skillet on medium heat with 3 tablespoons salad oil and more on hand for absorption. Place ehu in skillet panko-side down until golden brown. Turn fish over to bare side and place in preheated 350 degree oven for approximately 8-10 minutes.
For Buttered Shiitake Rice:
* 4 cups cooked rice
* 1 cup thinly sliced fresh shiitake mushrooms
* 2 stalks green onion, chopped thin
* 2 tablespoons butter
* 1/4 teaspoon salt
* pinch of black pepper
In a medium saucepan on medium heat, melt butter and be sure not to burn. When butter is fully melted, add shiitake mushrooms and green onion. When mushrooms are wilted, add in rice and mix well until rice is heated through.
For Butter Ponzu:
* 1/2 cup ponzu (see recipe above or use store-bought)
* 2 tablespoons cold butter
In a saucepan, bring ponzu to boil for a few seconds; turn fire off and slowly whisk in butter to a smooth, shiny consistency.
For Presentation: On a dinner plate, place a portion of rice on the center of the plate. Top with ehu, panko side facing up. Spoon ponzu butter over fish and around the plate. Garnish top of fish with cilantro or any other herb of your choice.
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)
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