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Fish 4 each ~ 6 oz. boneless, skinless opakapaka (pink snapper) filets or your favorite fish, except ahi. 3 Tbsp olive oil | |
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Crust
4 Tbsp mango chutney 1/2 cup panko crumbs 1/4 cup macadamia nuts, chopped fine | |
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Potatoes
1-1/2 lb Molokai purple sweet potatoes (or Okinawan sweet potatoes) 1/2 gallon water 1-1/2 cups coconut milk 1 pinch Chinese five spice 2 Tbsp brown sugar salt and pepper to taste | |
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Butter Sauce
1 cup heavy cream 1/2 lb unsalted butter 1-1/2 cups white wine 2 Tbsp diced shallots 1 tsp diced garlic 1/2 each: lemon, lime and orange 1/4 cup diced lemongrass 1/4 cup diced fresh ginger salt and white pepper to taste | |
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Vegetables
haricot verte asparagus zucchini yellow squash carrots pohole | |
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Garnish
Pea shoots Kari-pickled red shredded ginger | |
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To cook fish Season the filets with salt and pepper, then brush tops of fish with mango chutney. Dredge top of fish with macadamia nuts and panko crumbs. Place fish, crust-side down, in hot sauté pan with olive oil over medium heat. Cook 3 minutes or until golden brown, then flip to other side. Continue cooking until done. | |
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To make mashed sweet potatoes
Peel Molokai sweet potatoes and cut into chunks. Place in pot and cover with water. Cook over medium heat until potatoes are soft, then drain. Place potatoes in mixing bowl and add coconut milk, Chinese five spice and brown sugar. Mix together with hand mixer on low speed. Adjust seasoning. | |
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Butter Sauce
In medium-sized pot, add white wine, shallots, garlic, lemon, lime, orange and lemongrass. Simmer over low heat until shallots and fruit are tender. Add heavy cream, and reduce heat until cream becomes thick. Whisk in butter slowly, then strain. | |
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To prepare vegetables
Wash and cut batonette (into little sticks). Sauté with butter until tender. Season with salt and pepper. | |
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Plate presentation
Place vegetables in center of plate. Top vegetables with mashed potatoes and place fish filet on top. Drizzle butter sauce around plate, and garnish top of fish with kari-pickled ginger and pea shoots. Enjoy! ~ Chef Todd Carlos | |