As part of our ongoing #CantQuarantineAloha Series on IGTV, we've gotten the chance to team up with several members of our OluKai 'Ohana to share their passion and unique skills with our dedicated OluKai community. This week, we're joined by Neil Kamimura, Forged to Fire winner and master knife maker, and his wife Chef Flora Kamimura as they show us a sustainable approach to everyday life - from creating a one-of-a-kind, handcrafted chef’s knife to preparing a fresh and delicious farm-to-table meal on a rocket grill made from recycled materials. Check out the recipe below and tune in on IGTV by clicking here to make this 'ono dish alongside Neil and Flora!
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Ingredients
For The Fish:
- Fresh Opelu
- Furikake
- Sea Salt
- Red Chilli Flakes
- Clarified Butter
- Oil
- Lemons
For The Sauce:
- 1/4 cup Shoyu
- 1/4 cup Water
- 3 tbsp Dijon Mustard
- 3 tbsp Maple Syrup
- 2 tbsp Tamarind Paste
- 2 tbsp Sesame Oil
- 1/2 Lemon (squeezed)
For The Salad:
- Fresh On Choi (Water Spinach)
- 1/2 Red Onion
- Walnut Oil
- Salt/Pepper
- Pomegranate Seeds
- Parmesan
Directions
To Make The Fish:
1. Slice thin cuts on each side of the fish, rub seasoning (equal parts furikake and sea salt, plus a pinch of red chili flakes) on all surfaces.
2. Heat up a cast iron skillet and add a generous amount of oil until hot but not burning.
3. Place the fish gently on the pan and let it cook until crispy and golden, then flip it once and let it cook the other side.
4. Serve with burnt lemons (cut them in half and place them on a cast iron or over the fire until slightly burn and caramelized).
5. Garnish with fresh herbs or micro greens and drizzle sauce on top.
To Make The Sauce:
1. Mix all ingredients together until well blended.
To Make The Salad:
1. Chop the On Choi roughly, then place in a large bowl.
2. Add thinly sliced red onions to the On Choi.
3. Season the salad greens and onion to taste with salt, pepper, and walnut oil.
4. Then, lightly sauté the salad mix on a cast iron pan until lightly golden; be sure not to overcook.
5. Top with pomegranate seeds and shaved parmesan before serving.
