Moi And Martinis
Wednesday - September 07, 2005
Aaron Fukuda and Jamie Robinson from Sam Choy’s Diamond Head offer this.
MOI SASHIMI WITH THREE CITRUS VINAIGRETTE
For Three Citrus Vinaigrette:
• juice and zest of 1 lemon
• juice and zest of 1 lime
• juice and zest of 1 orange
• halfcup sugar
• half cup water
• 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 chunks.
Mix Nalo greens with the chopped crispy fish skin and season with a little salt and pepper and sprinkle over the sashimi.
You can garnish the rest of the fish with your sashimi.
• 1 ounce Bacardi Limon
• 1 ounce Bacardi “O”
• half a lime
• half a lemon
• half an orange
• 2 chiso leaves
• 2 tablespoons granulated sugar
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.
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)
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