Mochiko Crusted Fresh Catch Recipe
Molokai sweet potatoes, sauteed vegetables, citrus ginger beurre blanc, namasu relish
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Ingredients
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Mochiko Crust
Fresh Catch
Molokai Sweet Potatoes
Sauteed Vegetables
Citrus Ginger Beurre Blanc
Namasu Relish
Method
Mochiko Crust
- 1
Prepare Mochiko Crust
In a medium bowl, mix together mochiko flour, cornstarch, salt, and black pepper. In a separate bowl, whisk together eggs and water. Dip each fish fillet into the egg mixture, allowing excess to drip off, then coat with the mochiko mixture. Set aside.
Fresh Catch
- 2
Cook the Fish
Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the coated fish fillets and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove from skillet and keep warm.
Molokai Sweet Potatoes
- 3
Prepare Sweet Potatoes
Peel and chop the Molokai sweet potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain and return to the pot. Add butter, salt, and cinnamon, then mash until smooth.
Sauteed Vegetables
- 4
Citrus Ginger Beurre Blanc
- 5
Make Beurre Blanc
In a saucepan, melt butter over medium heat. Add finely chopped shallots and cook until softened. Pour in white wine and bring to a simmer, reducing until only a few tablespoons remain. Stir in grated ginger and lemon juice, then season with salt to taste.
Namasu Relish
- 6
Prepare Namasu Relish
Julienne the cucumber and carrot. In a bowl, combine rice vinegar, sugar, and salt. Add julienned vegetables and toss to coat. Let sit for at least 30 minutes to marinate.
