Entree Category

Curried Pineapple Opah

Rey Dasalla, Executive Chef,
New Otani Kamana Beach Hotel

46 ounces Hawaiian opah fillets
Jamaican Jerk Marinade
Lobster Garlic Fried Rice
Sauteed Asian Vegetables
Pineapple Banana Chutney
Roasted Tomato Oil
Curried Pineapple Sauce
46 Curried Flour Tortilla

Cut opah into ___ fillets. Marinate in Jamaican Jerk Marinade for ___ hours. Prepare remaining recipes. Grill (?) opah fillets. Place Lobster Garlic Fried Rice in center of plate. Top with Sauteed Asian Vegetables and then place two opah fillets on top of vegetables. Pour Curried Pineapple Sauce around fish. Garnish with Pineapple Banana Chutney and drizzle with Roasted Tomato Oil. Serve with the Curried Flour Tortillas. Makes 4 servings.

Jamaican Jerk Marinade

3 tablespoons five peppercorn blend, cracked (SE Rycoff)
1/2 Maui onion, roughly chopped
1/2 fresh jalapeno pepper, seeded
2 teaspoons allspice
2 tablespoons minced ginger root
1/4 cup fresh pineapple puree
2 tablespoons Malaysian curry powder (Yeo's)
1 teaspoon cumin
1 cup vegetable oil
Salt to taste

Combine all the ingredients in a food processor and process until smooth. Makes 2 cups.

Lobster Garlic Fried Rice

1 cup diced Maui onion
1/2 cup thinly sliced green onion
1/2 cup diced red bell pepper
1/2 cup vegetable oil (Wesson)
1 tablespoon finely minced garlic
1 pound steamed white rice
1 cup diced Maine lobster meat, poached half way
teaspoon white pepper
1 teaspoon sesame oil
2 teaspoons oyster sauce (Panda)
teaspoon fish sauce
Salt to taste

Sautee Maui onion, green onion and red bell pepper in 1/4 cup of the oil for 2 minutes. Add garlic and cook until lightlybrown. Meanwhile, combine rice, lobster meat, white pepper, sesame oil, oyster sauce, fish sauce and the remaining 1/4 cup of the oil and add to the pan with the onion and bell pepper mixture. Cook 5 minutes and keep warm until ready to serve. Season to taste with salt. Makes 4 to 6 servings.

Sauteed Asian Vegetables

1 strip smoked bacon, finely diced
1 teaspoon peanut oil
1 small Maui onion, julienned
1 teaspoon minced garlic
2 large shiitake mushrooms, sliced
1 small red bell pepper, julienned
1 cup bean sprouts
1 small carrot, julienned
2 baby bok choi, cut into 1-inch strips
1 teaspoon Thai fish sauce
Salt and ground white pepper to taste

Render bacon for 2 minutes and add peanut oil. Stir in onion and cook 1 more minute. Add garlic and sautee 30 seconds. Add the remaining ingredients and adjust seasoning with salt and white pepper. Makes 4 to 6 servings.

Pineapple Banana Chutney

1 cup diced fresh pineapple
1 cup diced apple banana
1/2 cup diced Maui onion
1 teaspoon ginger root, minced
1 clove minced garlic
2 teaspoons rice vinegar (SE Rycoff)
1 tablespoon brown sugar (C&H)
1/2 teaspoon Malaysian curry powder (Yeo's)
1/2 teaspoon cumin
1/4 teaspoon ground cloves
1/2 teaspoon garlic chili sauce
1 teaspoon minced mint
1 teaspoon minced cilantro
Salt and black and white pepper to taste

Combine all ingredients in a stockpot except mint, cilantro, salt and peppers. Simmer until almost all the liquid has evaporated. Stir in mint and cilantro. Adjust seasoning with salt and peppers. Makes 2 cups.

Roasted Tomato Oil

2 large ripe tomatoes
1/4 cup vegetable oil (Wesson)
Salt and pepper to taste

Cut tomatoes in half. Brush with a little vegetable oil and roast in a 350；. oven for 10 minutes. Cool, remove skin and seeds. Roughly chop and put into a blender. Add oil and puree until smooth. Season with salt and pepper and strain through a cheesecloth. Makes 1/4 cup.

Curried Pineapple Sauce

1/2 Maui onion, finely diced
1 ounce unsalted butter
1 ounce peanut oil
1 ounce Malaysian curry powder (Yeo's)
1 ounce flour
4 cups chicken or fish stock
1 cup canned pineapple puree
1 cup coconut milk
1/2 cup heavy cream
Salt to taste

Sautee onion in unsalted butter and peanut oil until translucent. Add curry powder and cook 2 minutes. Add flour and cook another 2 minutes. Add stock and bring to a boil; reduce heat and simmer sauce for 15 minutes. Add pineapple puree, coconut milk and heavy cream and let simmer for an additional 10 minutes. Season to taste with salt. Makes 2 cups.