Going International With Pupus

Sam Choy
By Sam Choy
Wednesday - August 03, 2011
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This week Maui Chef James McDonald visits the show to prepare the following recipes. This show aired originally in May 2009.


* 8 ounces sashimi grade fish fillet, sliced into thin strips
* 2 cups green papaya, shaved into thin ribbons
* 1 tablespoon finely chopped mint
* 1 tablespoon finely chopped basil
* 1 tablespoon minced serrano chili
* 1 teaspoon minced kaffir lime leaves
* 1 tablespoon fish sauce
* 1/2 cup Arbequina olive oil

Mix all ingredients together and reserve chilled until ready to serve.

Makes six servings.


This crudo of fresh island fish would work well served over crisp lettuce leaf wraps or with crisp wonton chips. A crisp Spanish Albarino wine to accompany.

* 1 pound ahi or sashimi-grade fish, diced small cubes
* 1/2 cup crumbled feta cheese
* 1/2 cup chopped pickled cocktail onions
* 1/2 cup chopped Spanish or Greek black olives
* 2 tablespoons lightly chopped fresh oregano
* 3 tablespoons extra virgin olive oil
* 2 tablespoons sherry vinegar
* 1/4 teaspoon ground pepper

Mix all ingredients together in a bowl and reserve chilled until ready to serve.

Makes six servings.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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