Hiroshi’s Spicy Snapper
This week in the Cooking Hawaiian Style kitchen, chefs John Iha and Axel Colobong from Hiroshi Eurasian Tapas join us. I was proud to have these young culinary local boys on the show, as they know their way around a kitchen.
One of my favorite fish is snapper, and these guys went five-star, first-class preparation on this fish. If you haven’t been to Hiroshi in Restaurant Row, make sure you visit and ask for chefs Axel and John.
Tell them Lanai sent you!
ISLAND SNAPPER EN PAPILLOTE WITH WHITE WINE FIVE-SPICE BUTTER SAUCE
• 2 (8-by-8-inch) pieces aluminum foil
• 3 ounces onaga (snapper) filet
• 4 sprigs cilantro
• 1 teaspoon capers
• calamansi wedge (squeeze onto fish)
• 2 tablespoons finely chopped tomatoes
• 2 stems broccolini
Form a pouch with foil by folding over three of the sides. Puff the pocket open and place a piece of fish along with the cilantro, capers, calamansi wedge, tomatoes and broccolini. Pour 2 ounces of white wine butter sauce into the pocket and seal. Place on cookie sheet and bake in hot oven (450 degrees) for eight-10 minutes. Serve in foil pouch or plated with vegetables and sauce over fish.
For White Wine Butter Sauce:
• 1 1/2 cups white wine
• 1 pound butter
• 1 ounce lemongrass
• 7 kaffir lime leaves
• 1 teaspoon cloves
• 4 cinnamon sticks
• 1 teaspoon five spice
• 1 1/2 teaspoons star anise
• 1 ounce ginger
• 1/2 ounce garlic
• 3 1/2 ounces mirin
• 2 cups clam juice
• 2 ounces fish sauce
• 1/4 teaspoon salt
• 1 ounce galangal
Put in saucepan and bring to a boil, then strain.
Watch Chefs John Iha and Axel Colobong on Cooking Hawaiian Style on OC16 channels 12 and 1012. Visit cookinghawaiianstyle.com/alohacare for more healthy and affordable recipes from AlohaCare.
