Marinated Mongchong with Wasabi Aioli and Cilantro Oil
Thomas E. Lohman, Executive Chef,
Palm Cafe
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1/2 cup red wine vinegar
1/4 cup safflower oil
1/3 cup oyster sauce
1 1/4 tablespoons sugar
1 teaspoon fresh ground pepper
4 tablespoons minced ginger
6 ounce Hawaiian mongchong fillet
1/4 cup vegetables of your choice
1 tablespoon butter
1 teaspoon Wasabi Aioli
1 teaspoon Cilantro Oil
Crispy Ogo Potato Cake
garnish:
1/4 teaspoon black sesame seeds
Combine red wine vinegar, oil, oyster sauce, sugar, pepper and ginger; blend well. Marinate mongchong in marinade for four hours.
Remove fish and sautee; reserve marinade. Sautee vegetables in butter. Place vegetables in center of plate. Drizzle plate with
Wasabi Aioli and Cilantro Oil. Place sauteed mongchong on top of vegetables. Place one Crispy Ogo Potato Cake on top of
fish and sprinkle with black sesame seeds. Makes 1 serving.
Wasabi Aioli
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2 tablespoons nonfat mayonnaise
1 teaspoon lime juice
1/3 teaspoon soy sauce
1 teaspoon wasabi
Combine all ingredients; blend well. Place in squeeze bottle and reserve.
Cilantro Oil
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2 cups cilantro, leaves only
1 cup safflower oil
1/4 teaspoon salt
Place cilantro and oil in a glass jar. Place on windowsill and let steep for 2 to 3 weeks. For a stronger flavored oil repeat step
with fresh cilantro. Strain through cheesecloth. Season to taste with salt. Reserve.
Crispy Ogo Potato Cake
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1 medium russet potato
2 ounces ogo
1 tablespoon safflower oil
Peel potato and shred on turning slicer. Soak in water to remove starch from potato.
Place in a small skillet. Layer ogo between potato. Sautee in oil until
crisp; reserve. Makes 4.
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