[THE ELECTRIC KITCHEN]

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Shredded taro
coats catfish

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This dish was prepared by Michael Lunasco and Stephen Schramko of Moutarde Café on "The Electric Kitchen" Sunday. The program airs at 4:30 p.m. on KITV/ABC.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Taro-Crusted Basa

4 8-ounce basa (Asian catfish) fillets
Salt, pepper and garlic powder to taste
2 tablespoons cornstarch
2 tablespoons flour
2 eggs
1 tablespoon water
1/4 cup olive oil
Micro greens for garnish
Mint sprigs for garnish
>> Taro crust:
1 pound taro, pared
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
Garlic powder to taste
1-1/2 tablespoons flour
>> Thai Papaya and Pineapple Salsa
1/4 cup diced papaya
1/4 cup diced pineapple
1/4 cup diced red bell pepper
1/4 cup diced red onion
2 tablespoons minced green onion
2 tablespoons minced cilantro
1 tablespoons minced fresh mint
1/4 cup Thai sweet chili sauce
Salt and pepper to taste

To prepare taro crust: Finely shred taro, rinse well with cold water, drain and squeeze out excess water. Pat dry with paper towels, toss together with salt, pepper, garlic powder and flour.

Pat basa fillets dry with paper towels; season with salt, pepper and garlic powder. In a shallow dish, combine cornstarch and flour. Lightly dredge fillets in flour mixture; place skin side up on baking pan.

Beat eggs and water together; brush mixture onto skin side of fillets. Use a spoon to evenly spread taro mixture onto skin side of each fillet; chill 20 minutes.

To make salsa: Combine all ingredients; chill 20 minutes. Makes about 1-1/2 cups.

Heat oil over medium-high heat in a non-stick skillet. Fry fillets, taro-side down, until golden brown and taro is cooked through. Turn and cook until golden brown on other side.

Serve fillets on top of micro greens, topped with salsa. Garnish with mint. Serves 4.

Nutritional information unavailable.

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