Recipes from Nov. 1, 2007
Fresh Flavors is featured in Hawaii’s Kitchen on KHON2 Hawaii’s
morning news on the first and third Thursdays of each month. Sponsored by HMSA.
For more recipes, visit Island Scene Online.
Kona Kampachi With Lime Juice and Basil
1 lb. Kona kampachi fillets with skin
1/2 cup fresh calamansi juice
2 Tbsp. minced fresh basil
1 tsp. sugar
Salt and freshly ground white pepper to taste
1 Tbsp. chili sauce
2 Tbsp. reduced-sodium soy sauce
Place kampachi fillets skin-side down on cutting board and slice thinly with a very
sharp knife. Discard skin. Arrange kampachi slices in a shallow dish. Combine calamansi
juice, basil, sugar, salt and pepper, chili sauce and soy sauce in a small bowl;
mix well. Pour over kampachi; cover and marinate in refrigerator 5 hours. Drain,
reserving marinade. Arrange kampachi on serving platter and drizzle with a small
amount of reserved marinade. Makes 8 servings.
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Kabocha Soup
2 tsp. margarine
3/4 cup chopped onion
1 Tbsp. minced garlic
16 oz. cooked kabocha puree
2 cups reduced-sodium chicken broth
2 tsp. sugar
1/2 tsp. salt
1 tsp. dried thyme
1 cup fat-free milk
Melt margarine in a medium saucepan. Sauté onion and garlic until softened, about
5 minutes. Add kabocha, broth, sugar, salt and thyme; stir to mix well. Bring to
a boil; reduce heat and simmer 15 minutes. Puree kabocha mixture until smooth with
a hand blender or in a blender or food processor. Return to saucepan. Add milk;
heat thoroughly but do not boil. Serves 5.
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Steamed Uhu Topped With Asian Onion Confit
8 oz. shiitake mushrooms, quartered
1/2 lb. baby bok choy, blanched
2 1/2 – 3 lbs. whole uhu (scaled, gutted and scored)
3 Tbsp. ginger scallion sauce
Salt and pepper
3 lemon slices
Place mushrooms and baby bok choy in a roasting pan. Rub inside and outside of uhu
with ginger scallion sauce. Season uhu with salt and pepper; top with lemon slices.
Wrap with foil and bake at 375 degrees 20 to 30 minutes or until done. Serves 4
to 6.
Ginger Scallion Sauce
1/4 cup finely minced ginger
1/4 cup finely minced green onion
1 tsp. sesame oil
1 tsp. reduced-sodium soy sauce
1/8 tsp. chili flakes
Combine all ingredients in a small bowl and mix well.
Asian Onion Confit
1 1/2 cups thinly sliced Maui onion
1 Tbsp. finely julienned ginger
1 1/2 tsp. minced garlic
1 Tbsp. sesame oil
1/4 cup chopped fresh cilantro
2 Tbsp. reduced-sodium soy sauce
1 Tbsp. minced, soaked fermented Chinese black beans (optional)
2 Tbsp. toasted ebi (dried shrimp)
1 1/4 cup salad oil
Salt and pepper to taste
Combine all ingredients except salad oil in a stainless steel bowl and mix well.
Heat salad oil in a wok over high heat until it begins to smoke. Pour oil over vegetables
and stir well. Cool. Season with salt and pepper.
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Thai-inspired Seafood Ramen Soup
4 cups reduced-sodium chicken broth
1 Thai bouquet garni (lemongrass, galangal, kaffir lime leaf, chili pepper)
4 oz. ramen noodles, cooked
2 oz. mustard cabbage, blanched
2 oz. choi sum, blanched
8 Manila clams, cooked
1/4 lb. shrimp, cooked
1/4 lb. bay scallop, cooked
Condiments: Crispy garlic, chili flakes, fish sauce, cilantro, pickled gobo, Big
Island smoked pork
Place chicken broth and bouquet garni in pot; bring to a simmer. Heat noodles in
broth with mustard cabbage and choi sum. Place seafood and noodles in bowls. Top
off with broth. Add condiments as desired.
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