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.
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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.
