Catch a pair of fish
dishes from L’Uraku

These are the recipes for dishes prepared by chef Hiroshi Fukui of L'Uraku Restaurant on "Hawaii's Kitchen" this week. The program airs at 5:30 p.m. on Sunday and is rebroadcast at the same time the following Saturday on KHON/FOX2.

Garlic shichimi ahi
with ponzu vinaigrette

1/2 cup shichimi (Japanese chili pepper)
2 tablespoons garlic, minced
1 pound ahi filet
1/2 teaspoon salt
1 tablespoon onion chive, minced
2 tablespoons grated daikon radish
1/2 teaspoon momiji oroshi (Japanese chili paste)
1/2 cup ponzu sauce
1/4 cup olive oil
1/2 vine-ripened tomato
Nalo Greens ( or any mixed greens)

Place ahi filet on cutting board and brush on minced garlic. Sprinkle salt on both sides. Roll the ahi in shichimi and place on a skewer.

Hold the ahi over the open flame of the stove until it is nicely roasted. The inside should be rare. (Or quickly sear in a hot skillet or under a broiler.)

Slice the ahi thin and lay it around the plate nicely, leaving the middle of the plate open.

Mix the grated daikon and momiji oroshi. Garnish each ahi slice with the grated daikon mixture and minced onion chive.

Thinly slice the half tomato and form into a ring. Place the tomato ring in the center of the plate. Garnish with greens in the middle.

Blend ponzu and olive oil. Pour ponzu mixture around the edge of the ahi.

Miso-yaki opah
with baby pak choy

1 cup miso
1/2 cup mirin
1/2 cup sake
1/2 cup water
1/2 cup sugar
2-3 pieces of 3-ounce filet of opah (moonfish)
1-2 pieces baby pak choy
2 pieces diced red potato (skin on)
1/2 ear corn
1/2 teaspoon garlic, minced
1/4 piece diced red bell pepper
Pickled red radish

Place miso, mirin, sake, water and sugar in a bowl. Mix well until the sugar dissolves..

Place the opah filet into the mixture and marinate for 6 hours.

Steam or boil the diced red potato. Saute the cooked potato with the corn, minced garlic and red bell pepper. Salt and pepper to taste.

Cut the pak choy in half lengthwise, blanch in boiling water and chill in iced water. Drain all the the water from the pak choy and set aside.

Take the opah out of the marinade and wipe off the excess miso. Bake in a 350-degree oven for about 10 minutes or until cooked.

Place potato on the center of the plate. Lay half of the pak choy on top of the potato and place one of the opah pieces on the pak choy. Repeat layering with remaining baby pak choy and opah. Garnish with pickled red radish.