Ingredients
6 Hawaiian monchong fillets (3 oz. each)
1 T canola oil
2 T minced garlic
1 T lime juice
1/2 tsp cayenne pepper
1/8 tsp salt
1/8 tsp white pepper
2 oz leeks, white part only, julienned
1/2 cup flour
4 oz canola oil (Wesson)
6 oz Tomatillo Essence
2 1/4 cups Tomato Onion Eggplant Shiitake Mixture
15 red currant tomatoes
Tomato Onion Eggplant Shiitake Mixture
3 C julienned onions
2 C julienned tomatoes
3 T minced garlic
1/2 tsp cumin powder
1/2 tsp salt
6 slices Japanese eggplant,1/4",cut on diagonal
2 T canola oil (Wesson)
8 medium shiitake mushroom caps
Tomatillo Essence
5 medium tomatillo, husked
3 cloves garlic, minced
1/2 C chopped onion
2 C water
1 C cilantro leaves
2 tsp minced jalapeno pepper
1/2 C rice vinegar
1/4 C canola oil (Wesson)
1 T sugar
1 tsp salt
1/8 tsp white pepper
Preparation
Method: Marinate the monchong fillets in oil, garlic, lime juice, cayenne pepper, salt and white pepper for 20 mins. Dust leeks with flour and fry in oil until lightly brown. Ladle 2 ounces of Tomatillo Essence on each of three plates. Top with 3/4 cup of Tomato Onion Eggplant Shiitake Mixture. Top with grilled monchong fillet. Garnish with fried leeks and red currant tomatoes. Makes 3 servings TOMATO ONION EGGPLAND MIXTURE Sweat onions, tomatoes, 1 tablespoon of the garlic and cumin on medium heat for 20 minutes. Do not brown. Season with salt. Lightly coat eggplant slices with oil and 1 tablespoon of the garlic; grill until soft. Lightly coat shiitake mushrooms with oil and the remaining 1 tablespoon of the garlic; grill. Cool, then quarter shiitake mushrooms. Combine all ingredients TOMATILLO ESSENCE In a saucepan combine tomatillos, garlic, onion and water; simmer for 15 minutes. Place mixture in a blender and add the cilantro leaves and jalapeno pepper; puree until smooth, then cool. Place mixture in a bowl and add the remaining ingredients; mix well. Print
