Mochiko Crusted Fresh Catch* Recipe
Molokai Sweet Potatoes, Sautéed Vegetables, Citrus Ginger Beurre Blanc, Namasu Relish
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Ingredients
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Fish
Molokai Sweet Potatoes
Sautéed Vegetables
Citrus Ginger Beurre Blanc
Namasu Relish
Method
Preparation of Fish
- 1
Prepare the Fish
Pat the fish fillets dry with a paper towel. Season with salt and pepper.
- 2
Breading the Fish
Set up a breading station with three bowls: one with mochiko flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each fish fillet in mochiko flour, then dip in egg, and finally coat with panko breadcrumbs.
Cooking the Fish
- 3
Fry the Fish
Heat oil in a large skillet over medium heat. Once hot, add the breaded fish fillets and fry until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.
Preparing Sides
- 4
Cook the Sweet Potatoes
Peel and cube the Molokai sweet potatoes. Boil in salted water until tender, about 15-20 minutes. Drain, then mash with butter, brown sugar, and salt.
- 5
Making the Sauces
- 6
Prepare Citrus Ginger Beurre Blanc
In a saucepan, combine white wine and ginger, and reduce by half. Add heavy cream and reduce again. Remove from heat and whisk in butter until emulsified. Stir in lemon juice and season with salt.
- 7
Make Namasu Relish
In a bowl, combine julienned daikon and carrot. In a separate bowl, mix rice vinegar, sugar, and salt until dissolved. Pour over vegetables and let marinate for at least 30 minutes.
Assembly
- 8
Plate the Dish
On a plate, place a serving of mashed Molokai sweet potatoes, a portion of sautéed vegetables, and top with a fried fish fillet. Drizzle with Citrus Ginger Beurre Blanc and add a spoonful of Namasu Relish on the side.
