Fry up crispy
fish dishes

These are the recipes for dishes prepared by Moe Lerner and Chef Mark Fitzek of Aloha Joe's 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.

Deep-fried island moi

1 - 1 1/4 lb. of moi, scaled and cleaned
Rice flour for coating
Oil for deep frying
Sweet and sour sauce (recipe follows)

Score fish diagonally 3 times on both sides . Lightly coat with rice flour. Deep fry in hot oil until crisp, 5-10 minutes.

Sweet and sour sauce

1 cup honey
1/2 cup Dijon mustard
Pinch salt
Pinch cayenne
2 tablespoons orange juice
1 tablespoon. sherry
2 tablespoons tarragon vinegar
1/4 yellow bell pepper
1/4 red bell pepper
1/4 green bell pepper
3/4 cup pineapple tidbits

Combine all ingredients except peppers and pineapple. Cut peppers into julienne and combine with pineapple. Place in sauce and bring to a simmer. Simmer for 10 minutes and serve warm.

Paradise salad

4 quarts mesclun salad mix
2 ounces orange vinaigrette (recipe follows)
3 tablespoons candied walnuts (recipes follows)
3 tablespoons mandarin oranges

Toss vinaigrette and salad mix until evenly coated. Sprinkle walnuts and oranges on top of salad.

Orange ginger vinaigrette

1-1/2 cup tarragon vinegar
1/2 cup sugar
1-1/2 teaspoon. salt
1 teaspoon garlic
1 tablespoon ginger
Pinch black pepper
2 teaspoons orange zest
1 tablespoon orange juice concentrate
2 cups olive oil

Whisk all ingredients together until thoroughly mixed.

Candied walnuts

3 pounds walnut halves
8 ounces butter
4 ounces sugar
4 ounces light brown sugar
1/2 cup maple syrup
1/2 cup honey

Heat all ingredients except walnuts over medium heat, stirring, until completely melted. Toss walnuts in sugar mixture to coat. Place walnuts on a sheet pan and bake at 350 degrees for 5-8 minutes.

Gently toss several times while cooling. When completely cool, store in an air-tight container.

Ahi spring rolls

1 tablespoon sesame oil
1 teaspoon ginger
1 teaspoon garlic
1 cup Napa cabbage, fine julienne
1/4 cup red cabbage, shredded
2 tablespoons carrots, grated
1-1/2 ounce enoki mushrooms
1/4 cup green onions, sliced
Pinch salt
Pinch pepper
1 teaspoon sambal olek
1 ounce rice stick, softened
Lumpia wrappers
About 10 ounces of ahi, divided into 1/2-ounce portions
Egg wash (1 egg beaten with a little water)
Oil for deep frying
Asian dipping sauce (recipe follows)

Heat sesame oil. Add garlic and ginger and saute for 30 seconds.

Combine oil mixture, vegetables, seasonings and softened rice stick.

Place one lumpia wrapper on a flat surface, place 2 tablespoons vegetable mixture on the wrapper. Place a portion of ahi on top of vegetable mixture. Fold bottom edge of wrapper over mixture and roll half way up, fold both ends inward and finish rolling. Dab a small amount of egg wash on the end of the wrapper to seal.

Deep fry in hot oil for 2-3 minutes. Cut rolls on the bias, serve with dipping sauce. Makes about 20 rolls.

Asian dipping sauce

1/2 cup sugar
1/2 cup water
1/4 cup rice wine vinegar
1 tablespoon lime juice
2 tablespoons fish sauce
2 tablespoons Indonesian selera
Pinch crushed chiles
Chopped peanuts and shredded carrots for garnish

Heat sugar and water until dissolved. Add remaining ingredients except peanuts and shredded carrots.

Serve in 4-tablespoon portions, garnished with chopped peanuts and shredded carrots.