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Lemongrass-Coconut-Mahimahi-Recipe-by-Aris-Aurelio-of-Ko-Restaurant

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Lemongrass Coconut Mahimahi by Aris Aurelio of Kō Restaurant

Chef Aristotle “Aris” Aurelio, was named executive chef at Kō after having worked in Kea Lani’s kitchens since 1994. Kō at the Fairmont Kea Lani was recently voted Maui’s 2022 Restaurant of the Year.
Aris Aurelio’s passion for cooking began in his early years as a boy in Cauayan Isabela, Philippines, where he grew up appreciating the comfort foods created by his mother and father. He later graduated with honors from Maui Culinary Academy, where he learned to expertly balance the nuanced flavors of Hawaiian cuisine with the comfort foods of his childhood. Under the mentorship of Chef Tylun Pang, Aris became Chef de Partie at Kō in 2013.
Today, Aris utilizes utilizes his family recipes to inspire elevated menu items like Lemongrass Coconut Mahimahi, rooted in the foundation of his core cuisine on Cooking Hawaiian Style.
Posted By: As Seen On OC16
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Prep Time 0 minutes
Cook Time 0 minutes
0 minutes
Course Main Course
Cuisine American, Hawaii, Hawaiian
Servings 1 Serving
Calories 13242 kcal

Ingredients
  

  • 6 oz. mahi 
  • 1 1/2 c. lemon grass broth (see recipe below)           
  • 3/4 c. coconut milk 
  • 1 oz. watercress blanched 
  • 1 1/2 oz. hana tomatoes 
  • 1/2 oz. scallion ginger (see recipe below) 
  • 4 oz. jasmine rice 

Lemongrass Broth Ingredients: 

  • 4 lb. fish scraps 
  • 1/2 lb. onion 
  • 1/2 lb. lemon grass 
  • 4 Tbs. garlic 
  • 1/2 cup ginger 
  • 1 lb. tomato 
  • 1/2 cup fish sauce 
  • 8 gal. water 

Scallion Ginger Ingredients: 

  • 1 lb. ginger 
  • 1/3 lb. scallions 
  • 5 cups vegetable oil
  • To taste salt & pepper 

Instructions
 

Steps to make lemongrass broth 

  • Caramelize onions, ginger, lemongrass, tomato and garlic. 
  • Add fish scraps, fish sauce and water. 
  • Bring to a boil then simmer for 30 minutes.
  • Strain and set aside.

Steps to make scallion ginger 

  • Place ginger and scallions in a food processor and pulse. 
  • Slowly add olive oil. 
  • Season with salt and pepper.

Steps to make dish: 

  • Make lemongrass broth.
  • Make scallion ginger.
  • Pre-heat sautepan.
  • Boil lemongrass broth, add coconut milk, mahimahi and hana tomatoes.
  • Simmer until mahi is cooked.
  • Assemble into a bowl, serve with blanched watercress and jasmine rice.

How To Serve:

  • Serves 1.

Nutrition

Calories: 13242kcalCarbohydrates: 311gProtein: 439gFat: 1167gSaturated Fat: 213gPolyunsaturated Fat: 634gMonounsaturated Fat: 260gTrans Fat: 7gCholesterol: 1031mgSodium: 11898mgPotassium: 12968mgFiber: 26gSugar: 40gVitamin A: 6886IUVitamin B1: 2mgVitamin B5: 14mgVitamin C: 169mgCalcium: 1762mgIron: 46mg
Keyword lemongrass, coconut, mahimahi, Aris Aurelio, scallion ginger, scallion ginger recipe, lemongrass broth, lemongrass broth recipe
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