with Asian Style Salsa and Chinatown Choi Sum

Yield: 1 serving

6-oz Fresh Mahimahi Fillet
1-oz each Hamakua Farms Yellow and red Tomatoes, Diced
1-oz Shiitake Mushrooms, diced
1-oz Maui Onions, diced
.5-oz Red Onions, diced
.25-oz Green Onions, sliced
.25-oz Cilantro
Sambal Olek, to taste
Garlic, to taste
1-oz Aloha Shoyu Regular Soy Sauce or Aloha Shoyu Lower Salt Soy Sauce
1-oz Mirin
1-oz Sesame Oil
Black Sesame Seeds, toasted for garnish
Steamed Choi Sum

Steam Fresh Mahimahi on a bamboo steamer lined with Pandan Leaves for about 8- minutes, depends on the thickness of the fillet. Combine all the rest of the ingredients to make the salsa. Adjust taste accordingly to your taste with sambal olek.

Make a ring shape on a plate with the choi sum. Place steam mahimahi on the center of the plate. Topped mahimahi with the salsa. Garnish white Cilantro sprigs.

Recipe By: Pedro Rivera Rosa
Chef de Cuisine
MAC 24/7…anytime..anyday
Radisson Prince Kuhio Hotel

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