Sizzlin’ Sausage

Sam Choy
By Sam Choy
Wednesday - August 02, 2006
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This week we welcome back to the Islands Warren Seta, owner and chef of Malibu Chan’s in Las Vegas, to demonstrate his favorite Portuguese sausage dishes.


* 1 whole onaga (1 to 2 pounds) may substitute with snapper or mullet
* 2 tablespoon vegetable oil
* 1/4 cup mayonnaise
* salt
and pepper, to taste
* 2 to 3 ounces fresh ginger, peeled and julienned
* 1/2 cup finely chopped green onion
* 1 bunch cilantro
* 1 cup peanut oil

With a sharp knife, slit the underside of the cleaned and scaled onaga all the way to the tail end to form a pocket. Rub with the mayonnaise, salt and pepper, both the inside and outside. Stuff liberally with half of the cooked Portuguese sausage stuffing, saving the other half for garnishing. Heat vegetable oil in large skillet on medium-high. Place fish in skillet until both sides are golden brown and half-cooked. Place fish in pre-heated 350 degree oven for 8 to 10 minutes. Heat peanut oil in small saucepan until smoking point is reached. Remove fish from oven and place on a large serving platter. Spoon over the flavored shoyu. Top with the ginger and green onions. Carefully pour hot peanut oil over top of fish to sear ginger and green onions. Place remaining half of stuffing on top of fish and top with cilantro.

For Stuffing:

* 1 Kukui Brand Kim Chee Portuguese Sausage cut into 1/2-inch slices
* 1/2 round onion, sliced thin
* 1/2 each red, yellow and green bell peppers sliced thin
* 4 shiitake mushrooms, stemmed and sliced thin
* 1/2 teaspoon minced garlic
* 2 tablespoons vegetable oil
* salt
and pepper, to taste In sauté pan, heat oil on medium high heat. Place Portuguese sausage first to render out the flavor. Add rest of ingredients and sauté until peppers are slightly wilted. Set aside to slightly cool.

For Flavored Shoyu:

* 1 cup Aloha Shoyu Brand Low-Sodium Soy Sauce
* 1/8 cup roughly chopped fresh ginger
* 4 cloves garlic, crushed
* 3 stalks green onion, cut into 2-inch pieces

Place all ingredients in medium saucepan and bring to rapid boil. Immediately bring heat to its lowest setting to allow to steep for approximately 10 minutes. Do not let the steeping process return to a boil - this will cause a very salty reduction.

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

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