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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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 tomatoes finely chopped
- 2 stems broccolini
- 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
- 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.
- Put all ingredients in pan, bring to boil and reduce slightly. Strain.