Makes 6 servings.
1 cup green onions (green tops only), roughly chopped
2 tablespoons fresh ginger, grated
2 cups cilantro using leaves - hold stems
3 tablespoons Michelob beer
1/4 cup of sesame oil
1/4 cup of oyster sauce
6 pieces of 6 ounce Kona Kampachi fillets
3 tablespoons sea salt
Prepare a fish steamer. Add aromatics (green onion bottoms, ginger skims, cilantro stems) and Michelob beer if desired to water for steaming and bring to a gentle simmer.
Using a blender, add cilantro, ginger, sesame oil, oyster sauce, water and green onions. Puree for 2 minutes until almost smooth. Season Kampachi lightly with salt. Spoon green puree over the fish so that it is covered well on top portion of fish fillet.
Gently place fish in steamer and cover. Steam for 4-5 minutes until almost cooked through. Carefully remove from steamer and place on a serving tray.
4 medium sized vine ripe tomatoes cut into quarters
1 large sweet onion, julienned
Combine in a mixing, bowl and set aside.
1/2 cup macadamia nut oil
10 cloves thinly sliced garlic
1/4 cup Light Yamnasa soy sauce
4 tablespoons Balsamic Vinegar
Salt and pepper, to taste
Heat a sauté pan with macadamia nut oil on medium heat. Add sliced garlic and allow garlic to fry in oil until it starts to turn light brown. Remove pan from heat and pour garlic and oil over tomatoes and onions. Combine with soy sauce, vinegar and season with salt and pepper to taste. Spoon tomatoes and onions over steamed fish. Spoon oil, garlic and soy sauce evenly over steamed fish and serve.
Try another chef's recipe using domestic, sustainable seafood.
