Entree Category

Gratin of Opah Oriental with Lemon Chili Beurre Blanc

Patrick I. Uchima, Ex. Chef,
Waikiki Resort Hotel

6 Hawaiian opah fillets (3 oz. each)
2 tablespoons peanut oil
1/4 cup panko
1 ounce shallots, diced
1/8 teaspoon sesame seed oil
1/4 teaspoon sesame seeds (black and white)
1 tablespoon Thai sweet chili sauce (Mae Ploy brand)
1/4 cup Okinawan sweet potato leaves
6 slices fresh Pauoa Valley bamboo shoots, cooked and cooled
6 dried shiitake mushrooms, soaked
6 slices lotus roots, cooked and cooled
3 pieces konyaku
6 pieces carrot, batonnet, cooked and cooled
6 slices Asian pears
9 pieces araimo, cooked, peeled and cooled
2 tablespoons peanut oil
2 tablespoons shiitake mushroom stock
(from soaked mushrooms)
Salt and pepper to taste
garnish:
1/2 ounce daikon, julienned
1/2 ounce carrot, julienned
1/2 ounce green onion, julienned
1/2 ounce red bell pepper, julienned
2 lemons (zest only), blanched and minced
3 shiso leaves, chiffonnade fine slivers
Lemon Chili Beurre Blanc

Sautee opah in peanut oil until half cooked. In a food processor combine panko, shallots, sesame oil, sesame seeds and Thai sweet chili sauce. Top opah with sweet chili crust and finish cooking in the oven. Saut vegetables, pears and araimo in peanut oil. Deglaze with shiitake mushroom stock. Season with salt and pepper. Place daikon, carrots, green onions and red bell pepper in ice water. Divide sauteed vegetables and pear onto three dinner plates. Roll araimo in lemon zest and shiso. Place attractively on dinner plates. Place cooked opah on vegetables and drizzle the plate with Lemon Chili Beurre Blanc. Place chilled garnishes around opah. Makes 3 servings.

Lemon Chili Beurre Blanc

1/4 cup shiitake mushroom stock (from soaked mushrooms)
1/4 cup white wine
1 teaspoon usukuchi shoy sauce (Kikkoman)
1/4 teaspoon minced garlic
1/4 teaspoon minced ginger
3 scallion stalks, thinly sliced
1/4 teaspoon hichimi togarashi (S&B)
1/8 teaspoon chili oil
1/2 cup heavy cream
1/4 pound unsalted butter
1 tablespoon lemon juice
Salt and pepper to taste

In a stockpot combine mushroom stock, white wine, soy sauce, garlic, ginger, scallions, hichimi togarashi and chili oil and cook until syrupy. Stir in heavy cream and reduce by one half. Whisk in unsalted butter. Season with lemon juice, salt and pepper.