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Crispy-Skin-Moi-over-baby-watercress-tomato-tofu-salad-Recipe

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5 from 2 votes

Chef Adam & Makani Tabura's Crispy Skin Moi over baby watercress w/tomato tofu salad

Chef Adam & Makani join their brother and host of Cooking Hawaiian Style Lanai to make Moi, a Hawaiian fish that was highly regarded and reserved only for Hawaiian royalty.
Posted By: As Seen On OC16
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine Hawaiian, Hawaiian Seafood Recipes, Local
Calories 6976 kcal

Ingredients
  

  • 1 each Whole Mo'I, cleaned and dried
  • ½ tablespoon Hawaiian salt
  • 1 teaspoon Black pepper
  • 3 cups Oil, to fry

Salad

  • Baby Watercress, picked and cleaned
  • Honda Tofu, diced
  • Cherry tomatoes, cut in half
  • Maui onion, julienne
  • Assemble salad on plate.

Dressing

  • Green onion, sliced
  • 1 tablespoon Thai basil, chiffonade
  • 2 tablespoon Cilantro, chopped
  • 1.5 tablespoon Garlic, minced
  • 1/2 cup Olive oil
  • 1/4 cup Balsamic vinegar

Instructions
 

  • Season fish on all sides evenly, Heat oil in large sauté pan or fryer.
  • Fry fish on both sides for 7-8 minutes or until done.

Salad

  • Assemble tofu, watercress and tomatoes on plate.

Dressing

  • Mix all ingredients in a mixing bowl well, then add cherry tomatoes to dressing to marinate for 2-3 hours.

How To Serve

  • Place fried fish on salad plate and place cherry tomatoes and dressing over fish right before service.  
  • Watch for bones... enjoy!

Nutrition

Calories: 6976kcalCarbohydrates: 16gProtein: 2gFat: 780gSaturated Fat: 64gTrans Fat: 3gCholesterol: 1mgSodium: 3508mgPotassium: 161mgFiber: 1gSugar: 10gVitamin A: 172IUVitamin C: 4mgCalcium: 56mgIron: 2mg
Keyword oc16, fish, moi, hawaiian, makani, adam, tabura, hawaii, lanai, crispy skin moi, baby watercress, tomato tofu salad, salad
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