Hebi and Ogo Cake with Maui Style Salsa

Rey A. Baysa, Executive Chef,
Embassy Suites Resort

12 ounce Hawaiian hebi fillet
1/2 tablespoon chopped garlic
1/4 cup finely diced Maui onion
1 tablespoon chopped parsley
1 1/2 tablespoons Dijon mustard
1/2 cup chopped ogo
1/2 tablespoon Worcestershire sauce
1/4 cup chopped celery
1/4 cup chopped carrot
2 whole eggs
1/4 teaspoon hot pepper sauce
1/2 cup panko or white bread crumbs
1 teaspoon salt and pepper mix
Flour for dusting
Maui Style Salsa
garnish:
6 sprigs Italian parsley
18 strands fried sweet potatoes (cut like spaghetti)

Steam hebi to cook, then cool. Shred fish and chill. In a bowl combine garlic, Maui onion, parsley, Dijon mustard, ogo, Worcestershire sauce, celery, carrot, eggs, red pepper sauce, panko and salt and pepper mix; blend well. Add fish and continue to mix by hand until everything is well blended. Refrigerate for about 30 minutes. Divide the mixture into 3 ounce portions and form into round cakes. Dust the cake with flour and sautee for about 3 1/2 minutes on both sides until golden brown. Serve fish cakes on top of Maui Style Salsa. Garnish with Italian parsley and fried sweet potato strands. Makes 6 servings.

Maui Style Salsa

1 1/2 cups diced purple sweet potato
1 cup diced pineapple
2 cups diced firm ripe papaya
1 cup diced cucumber
1 tablespoon chopped garlic
1 1/2 tablespoons chopped pickled ginger
1 tablespoon shrimp sauce
2 tablespoons chopped cilantro
1/3 cup sliced lychee
1/4 cup diced red bell pepper
2 tablespoons sweet sake

Cook sweet potato until it is about three fourths cooked; drain and refrigerate to cool. In a large bowl combine all the remaining ingredients; mix well and refrigerate until ready to use. Just before serving combine sweet potato and salsa to ensure proper color. Makes 12 servings.

Appetizer