Kicked Up Sashimi And Ono Opakapaka

Sam Choy
By Sam Choy
Wednesday - February 02, 2011
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This week, Mauna Kea Beach Hotel executive chef George Gomes Jr. visits the show to share the following recipes.

This show aired originally in February 2010.


BIG EYE “ABURA”

AHI SASHIMI

* 2 6-ounce big eye tuna blocks
* 1 organic cucumber, thinly sliced
* 2 tablespoons rice vinegar
* 2 tablespoons sugar
* 1 teaspoon salt
* 3 egg yolks
* 1 cup cream
* 2 tablespoons English mustard (mixed with water)
* 1 tablespoon sugar
* 1 tablespoon rice vinegar
* 1 tablespoon Yamasa soy sauce
* 2 tablespoons BuBu Arare Pearls
* 1 tablespoon Hawaiian sea salt

For Ice Cream:

Whisk together egg yolks and cream and cook until slightly thickened. Strain and whisk in mustard paste, sugar, vinegar and soy sauce until combined. Place in ice cream machine and freeze.

To serve, mix cucumber with vinegar, salt and sugar and place in center of bowl. Slice sashimi and place on cucumber mixture. Top with arare and sea salt. Place small scoop of ice cream in bowl.

For aromatherapy, use smoking gun with vanilla dust and smoke sashimi. Cover with lid. Remove at table. Serve immediately.

Makes four servings.

ROASTED OPAKAPAKA, LINGUISA SAUSAGE AND CLAMS

* 4 pieces (4 ounces each) fresh opakapaka
* 20 clams
* 1/2 cup chopped linguisa sausage
* 2 tablespoons piquillo peppers, julienne-cut
* 2 tablespoons extra-virgin olive oil
* 1 cup fresh corn kernels
* 2 shallots, minced
* salt, as needed
* 2 tablespoons chorizo oil

Gently heat corn with shal-lots and salt. Puree corn until smooth. Keep warm.


Place linguisa and clams in pot with extra-virgin olive oil. Cover clams and cook until just open, add in piquillo peppers. Season to taste.

Season opakapaka and sear in hot pan until browned on both sides. Place clams in center of plate. Place fish on top. Spoon corn puree on plate. Drizzle with chorizo oil. Serve immediately.

Makes four servings.

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

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