Going Raw Beyond Poke

Sam Choy
By Sam Choy
Wednesday - June 09, 2010
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Maui Chef James McDonald visits the show this week to showcase the following flavorful fish recipes. This show aired originally in May 2009.

THAI RIBBONS

* 8 ounce fillet sashimi-grade fish, 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 leaf

* 1 tablespoon fish sauce

* 1/2 cup Arbequina olive oil

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

Makes six servings.

MEDITERRANEAN CRUDO

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

* 1 pound ahi or sashimi-grade fish, diced into small cubes

* 1/2 cup crumbled feta cheese

* 1/2 cup pickled cocktail onions, chopped

* 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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