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Jun 17, 2013
Category: Quick Dishes
Cuisine: Hawaiian
Prep Time: Less than 1 hr
Original recipe makes 6 ServingsChange Servings
  • 3 shallots, minced

  • 2 teaspoons minced fresh ginger root

  • 1 lemon, juiced

  • 1/2 cup dry white wine

  • 1/2 cup heavy cream

  • 1/2 cup unsalted butter, chilled and cut into small cubes

  • 3 tablespoons soy sauce

  • 4 shiso leaves

  • coarse kosher salt

  • ground white pepper

  • 2 tablespoons canola oil

  • 6 (6 ounce) mahi mahi fillets

  • 4 tablespoons sesame seeds

  • 4 tablespoons black sesame seeds

Directions
  1. In a sauce pan over medium heat, combine shallots, ginger, lemon juice, and white wine. Cook until liquid is reduced to approximately 2 tablespoons. Stir in heavy cream, and bring to light boil. Reduce cream by half; do not burn. Stir in soy sauce, then transfer to blender. Blend on low while slowly adding butter, a few cubes at a time, until all of the butter is emulsified. Roughly chop or tear shiso, add to sauce, and blend for about 10 more seconds. Season to taste with kosher salt and pepper. Keep sauce warm.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. Heat oil in a large saute pan over high heat. Season both sides of the fillets with kosher salt and white pepper. Mix together white and black sesame seeds, and place in a plate or flat dish. Press the TOP side only of each fillet into the mixture, and press seeds into fish so it sticks. Make sure that the crusted sides are evenly crusted with the seeds. When oil is smoking, add fish, sesame seed side down to pan, and be careful of oil splatters. Pan sear fish for about 30 to 45 seconds per side. Place pan into oven, or transfer fish to baking sheet, and cook in oven for about 5 to 6 minutes. Serve sesame crust side up with ginger butter sauce.

Sesame Crusted Mahi Mahi with Soy Shiso Ginger Butter Sauce Recipe

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Posted: Jun 17, 2013 11:05am
Jun 17, 2013
Category: Appetizers
Cuisine: Hawaiian
Prep Time: Less than 1 hr

Hawaiian Fried Won Tons Recipe





 DICRECTIONS





Original recipe makes 10 servingsChange Servings




    • 1 (12 ounce) container fully cooked luncheon meat (e.g. Spam), chopped



    • 1 (8 ounce) can water chestnuts, drained and 

      chopped




    • 3 tablespoons green onions, chopped




    • 3 tablespoons fresh parsley, chopped




    • 3 hard-cooked eggs, peeled and chopped






    • 1/2 teaspoon pepper




    • 1 1/2 tablespoons oyster sauce




    • 1 (14 ounce) package square wonton wrappers




    • 1 quart vegetable oil for frying









    1. In a medium bowl, mix together the lunchmeat, water chestnuts, green onions, parsley, hard-cooked eggs, pepper, and oyster sauce. Set aside.

    1. On a clean flat surface, such as a cutting board, lay out 4 to 6 wonton skins at a time. Place a tablespoon of the meat mixture into the center of each one. Keep a small bowl of water next to the work area to dip fingers in. Use wet fingers to moisten the corners of each wrapper. Quickly pinch all 4 corners together to seal in the filling. If it doesn't hold, use more water. Keep filled wontons covered with plastic wrap to prevent drying while the others are made.

    1. Heat one inch of oil in a deep heavy skillet over medium-high heat, or heat recommended amount of oil in a deep-fryer to 365 degrees F (185 degrees C). Fry wontons for a few minutes on each side, or until golden. Remove to paper towels to absorb excess grease. Enjoy the grinds!



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Posted: Jun 17, 2013 10:35am

 

 
 
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Author

Leslie Bennett
, 3, 3 children
Kailua Kona, HI, USA
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