Advertisement - Click to support our sponsors.

Mariposa chef shares
restaurant specialities

Recipes prepared by Chef Doug Lum of Mariposa restaurant at Neiman Marcus on "Hawaii's Kitchen" this week. The show aired at 5:30 p.m. Sunday and will be rebroadcast at the same time Saturday on KHON Fox 2.

AHI CARPACCIO WITH GINGER VINAIGRETTE

6 ounces sashimi grade ahi, cut into 1/8-inch slices
1 head baby lettuce leaves
1/4 head frisee lettuce
3 ounces roasted yellow bell pepper
6 tablespoons black bean aioli (recipe follows)
1-1/2 cups ginger vinaigrette (recipe follows)

For each serving place two to three slices of sashimi between sheets of plastic wrap. Flatten fish paper thin. Remove top layer of plastic wrap, lay fish in the serving plate with remaining plastic wrap up and peel off the wrap. Arrange fish slices so they resemble petals.

Make a tiny bouquet by wrapping a leaf of baby lettuce around a few leaves of frisee and place in the center of the plate. Place a dollop of black bean aioli atop each petal of carpaccio. Place a 1/2 teaspoon of roasted yellow bell pepper on each dollop of black bean aioli. Drizzle with vinaigrette.

GINGER VINAIGRETTE

2 ounces fresh ginger, smashed
1/2 cup soy sauce
1/4 cup sugar
1/4 cup rice wine vinegar

Mix all ingredients together.

BLACK BEAN AIOLI

1 cup homemade mayonnaise
2 tablespoons cooked black beans
Juice of 1/2 lemon

In a small food processor, blend together all of the ingredients. Adjust seasonings as necessary.

SALMON AND AHI TARTARES WITH WASABI CITRUS VINAIGRETTE

1/2 pound EACH fresh ahi and fresh salmon
3/4 cup capers, coarsely chopped
1/3 cup lemon zest
Juice of 2 lemons
Juice of 2 limes
3 tablespoons chopped cilantro
1/2 cup soy sauce
1/2 cup sesame oil
1 tablespoon olive oil
6 tablespoons wasabi paste
1 tablespoon white wine vinegar
4-1/2 tablespoons chopped chives
1 packet won ton wrappers
1 cup wasabi aioli (recipe follows)
Ogo, for garnish
Black sesame seeds, for garnish

Coarsely grind first the ahi then the salmon into separate bowls, cover and refrigerate.

To make the dressing, combine the next eleven ingredients and chill. Do not use a food processor to combine.

Cut the won ton wrappers on the diagonal into triangles and fry in hot oil until crisp. Blot off excess oil and set aside.

When you are ready to serve, mix two ounces of ground ahi per serving with 2 tablespoons of dressing. Do the same with the same amount of salmon. Arrange the two separate preparations of fish side by side on a plate. Arrange won ton chips around the tartares, drizzle with wasabi aioli and garnish with ogo and black sesame seeds.

WASABI AIOLI

1 cup homemade mayonnaise
1 tablespoon Wasabi paste
2 tablespoons rice wine vinegar
1 small pinch kosher salt

Combine all ingredients.

SMOKED DUCK SALAD

1 pound boneless duck breasts, lightly smoked
1/2 pound baby lettuce leaves, rinsed and drained
1 cup fresh orange juice
1 tablespoon fennel seed, crushed
1/2 vanilla bean, cut open and seeds scraped out
2 tablespoons sherry vinegar
1/8 teaspoon ground cinnamon
1 tablespoon hot water
1/2 pound gorganzola cheese, crumbled
1/4 pound walnut halves, lightly roasted
1 ripe pear

Preheat oven to 350 degrees. Place duck breasts on a baking sheet, skin up and roast until done.

To prepare dressing, combine the orange juice, fennel seed, vanilla bean seeds, sherry vinegar, ground cinnamon and hot water. Refrigerate until ready to use.

To assemble salad, toss lettuce leaves with enough dressing to lightly coat and divide among four 10-12 inch, salad plates. Thinly slice the duck breasts and fan them on the plates, approximately one breast per plate. Sprinkle the lettuce with the gorganzola and walnuts and drizzle the remaining dressing over the salads. Cut the pear into quarters. Slice each pear quarter very thinly and fan out slices on salads.

ROASTED SAIKYO YAKI SALMON

2 pounds salmon fillet, cut into 8 portions
8 baby bok choi
2 cups saikyo yaki glaze (recipe follows)
1 cup yuzu vinaigrette (recipe follows)
Green onion and cilantro for garnish

Coat salmon with saikyo yaki glaze. Place in a container with a tight fitting lid, covering the surface of the salmon with plastic wrap before placing lid on the container. Refrigerate overnight.

Preheat oven to 375 degrees. Heat a shallow pan of water over medium flame.

Remove salmon from the marinade. Place on a baking sheet coated with nonstick spray. Bake uncovered for about 12 minutes or until salmon is just medium. The fish will continue to cook after it is removed from the oven. When the salmon is close to being done, the glaze will start to caramelize.

At this time start to steam the cabbages. Turn up the heat under the water to high and add a pinch of salt. Steam cabbages over the hot water about 3 minutes. With a knife, slice through the stem end, if the knife passes with little resistance the cabbages are ready.

Drain the cabbages and place one in the center of each of 8 plates. Place a portion of salmon on top and ladle 1/4 cup of yuzu vinaigrette around each cabbage. Garnish with cilantro and green onion curls. Serve with Jasmine rice on the side.

SAIKYO YAKI GLAZE

3/4 cup white miso, shiro miso
1/2 cup sugar
1/4 cup sake
6 tablespoons mirin

Put miso paste, sugar, sake and mirin in top of a double boiler and mix with a wooden spoon until smooth. Cook over simmering water over medium heat until fragrant, about 30 minutes. Cool.

YUZU VINAIGRETTE

1 cup soy sauce
1/4 cup sugar
1/2 cup rice wine vinegar
1/4 pound fresh ginger, smashed
1 tablespoon yuzu juice

Combine all ingredients.

Nutritional information unavailable.

Click for online
calendars and events.