Ogo Crusted Uku & Oven Baked Kona Crab
Stacy Ambrosio, Chef de Cuisine, Bree Garden Restaurant
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1 cup Kona crab meat
2 ounces ogo
1 teaspoon brunoise red bell pepper
1 teaspoon brunoise yellow bell pepper
1 ounce bread crumbs
2 teaspoons unsalted butter
Salt and pepper to taste
2 Hawaiian uku fillets (6 oz. each)
Stir fry vegetables of your choice
Coconut Risotto Rice
Shrimp Sauce
White Wine Sauce
garnish:
Green onions
Black and white sesame seeds
Preheat oven to 350¡F. Combine Kona crab, ogo, bell peppers, bread crumbs, unsalted butter, salt and pepper; blend well. Pat crab
crust on uku. Place crusted uku on a pie pan filled with enough water to cook fish. Bake for 10 minutes. Sautee vegetables; place in
center of plate. Place Coconut Risotto Rice on vegetables. Slowly pour shrimp sauce around the plate and lace with White Wine Sauce.
Place crusted uku on the rice. Garnish with green onions, black and white sesame seeds. Makes 2 servings.
Coconut Risotto Rice
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1 cup risotto rice
1 tablespoon olive oil
2 cups fresh coconut milk
1/2 cup fresh grated coconut milk
In a saucepan sautee risotto rice in olive oil. Stir in fresh coconut milk and fresh grated coconut. Cook, covered, over
lowheat y until done; reserve.
Shrimp Sauce
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4 cups shrimp shells
2 tablespoons diced onion
2 tablespoons diced carrot
2 tablespoons diced celery
1 tablespoon olive oil
2 tablespoons tomato paste
1/2 cup red wine
Water to cover
1/2 ounce cornstarch paste (water and cornstarch mixture)
Salt and pepper to taste
In a sauce pot sautee shrimp shells, onion, carrot and celery in olive oil until golden brown. Stir in tomato paste and red wine.
Add water and reduce by half. Strain into another sauce pot and thicken with cornstarch paste. Add salt and pepper to taste; set
aside.
White Wine Sauce
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2 ounces white wine
3 ounces fish stock
1 ounce nonfat milk
In a sauce pot reduce white wine. Stir in fish stock and reduce by half. Add nonfat milk, cooking to just bring out color. Pour into
a squeeze bottle and reserve.
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