Shichimi Opah in Rice Paper with Ginger Carrot Reduction and Root Vegetable Salad
Lou Trope, Ex. Chef,
Maui Marriott Resort
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2 tablespoons shichimi spice
1/2 cup finely chopped opal basil
1/3 cup finely chopped cilantro
2 tablespoons finely chopped ginger
1 1/2 tablespoons finely chopped lemon rind
1 1/2 tablespoons finely chopped lemongrass
2 teaspoons Hawaiian salt
6 rice papers (12" diameter)
6 blocks Hawaiian opah (3 oz. each)
6 ounces Black Thai Mochi Rice
6 ounces Root Vegetable Salad
3 ounces Herbal Greens
1 ounce Cucumber Vinaigrette
1 ounce Ginger Carrot Reduction
12 fried lotus root slices (optional)
In a bowl combine shichimi, basil, cilantro, ginger, lemon rind, lemongrass and Hawaiian salt; blend well. Place opah blocks in a
shallow pan and thoroughly coat with herb and spice mix. Moisten each piece of rice paper with warm water using either a spray
bottle or a moist cloth. When rice paper is soft place flat on table and place opah in center. Fold top and bottom of rice paper
over opah, then fold left side of rice paper over opah. Fold the opah over the remaining right side of rice paper to seal. Steam,
with rice paper seal down, for 8 minutes, using stove top bamboo steamer or deep fry 2 1/2 minutes. To serve place 1 ounce Black
Thai Mochi Rice in upper center of plate, if possible use triangular sushi mold. Place 2 ounces Root Vegetable Salad below mochi
rice in center. Cut cooked opah in half on 45¡ bias. Place opah on top of salad leaning on rice with cut sections facing up towards
center, one on each side. Place 1/2 ounce of Herbal Greens gently over rice. Drizzle Cucumber Vinaigrette and Ginger Carrot
Reduction around opah. Place two fried lotus root slices in front of opah, if desired. Makes 6 servings.
Black Thai Mochi Rice
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1/2 cup black Thai mochi rice
2 tablespoons mirin
1 cup water
2 tablespoons sugar
1 1/2 tablespoons sushi vinegar
In a saucepan on medium to low heat sautee mochi rice and mirin for 1 minute. Add water, cover, and cook for 20 to 25 minutes
on low heat. When cooked, remove from heat and cool. When cool, add sugar and sushi vinegar. Mix well and serve immediately.
Root Vegetable Salad
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1/2 cup fine julienne jicama root
1/2 cup fine julienne carrot
1/2 cup fine julienne cucumber
1/4 cup fine julienne Maui onion
1/4 cup kiaware sprouts
1 tablespoon fine dice cilantro
1 teaspoon fine dice ginger
1 tablespoon ponzu (Japanese citrus sauce)
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
In a bowl combine all ingredients; mix well. Refrigerate.
Herbal Greens
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1/2 cup opal basil leaves
1/2 cup chervil sprigs
1/2 cup dill sprigs
1/2 cup baby red oak leaves, cut in thirds
1 teaspoon extra virgin olive oil
Combine all ingredients; toss lightly to mix. Hold for service.
Cucumber Vinaigrette
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1 diced cucumber,skin on, seeded
2/3 cup diced Maui onion
1 1/2 tablespoons chopped cilantro
1/2 cup sushi vinegar
1/2 cup mirin
1 tablespoon lemon juice
1 teaspoon chopped ginger
Place all ingredients in a blender and puree for 45 seconds or until smooth. Refrigerate, but remove 1/2 hour before
service, and hold at room temperature.
Ginger Carrot Reduction
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2 1/2 cups carrot juice
1 tablespoon lemon juice
1 tablespoon finely chopped ginger
Place all ingredients in a small saucepan and reduce over low heat to about 1/2 cup. Strain; keep warm for service.
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