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By Request
The chefs of the Hawaii Prince Hotel Waikiki came up with answers to reader requests for two very different fish dishes. Fishy requests
net two recipesFish dish No. 1: miso butterfish. John Fujioka was after a recipe from a good Japanese restaurant. His first choice was Kabuki, but they won't share, so we turned to the Prince Hotel's Hakone Restaurant, where Chef Masami Shimoyama makes butterfish on request. It's not on the menu, but all you have to do is ask.
His butterfish is meltingly soft and sweet, but not overwhelmingly so, just as this traditional dish is meant to be. Shimoyama specifies inaka miso, a red miso made mainly with barley.
Fish dish No. 2: codfish cakes, sought by K.M. Lau. "When I was a kid we went to a Scandinavian deli and bought them on Fridays. I've been looking for them for a long time."Göran Streng, executive chef for the Prince, says fish cakes are "everyday, casual things" served in restaurants in his native Finland. They'd be simply seasoned with salt, pepper, maybe dill, and cooked without a breaded coating.
Boney fish such as perch and pike -- too boney for other uses -- often find their optimum use ground up for fish mousses and cakes, Streng says.
His recipe is an Americanized version of the codfish cake, similar to a crab cake.
MISO BUTTERFISH
2-1/2 to 3 pounds butterfish fillets
Kosher salt
Misozuke:
12 ounces inaka miso
2-1/2 ounces sake
5 ounces mirin
6-1/2 ounces sugar
Dash soy sauceCut butterfish into portion sizes Salt fish with kosher salt, 1/2 tablespoon per fillet, on both sides. Let sit for 30 minutes to draw out excess water. Combine Misozuke ingredients and marinate fish for 2 days.
Rinse off Misozuke off under running water. Bake fish on a sheet pan at 350 degrees for 10-15 minutes, until edges begin to brown. Serves 6.
Approximate nutritional information, per serving: 350 calories, 18 g total fat, 0.5 g saturated fat, 140 mg cholesterol, greater than 2,500 mg sodium.*
FRESH AND SALT COD CAKES
1 pound salted cod
2 cups milk
2 cups water
1 bay leaf, 1 thyme sprig, 6 parsley sprigs
1 pound fresh cod
1 celery stalk, finely chopped
2 onions, finely chopped
1/2 cup butter
2 green onions, finely chopped
1/3 cup finely chopped chives
1/3 cup finely chopped parsley
Pinch cayenne pepper
2 tablespoons dry mustard
1 tablespoon hot red pepper sauce (Tabasco)
2 tablespoons Worcestershire sauce
2 cups mayonnaise
3 egg yolks for binding
5 cups seasoned fresh breadcrumbs
Salt and freshly ground pepper to taste
1 tablespoon lemon juice
4 egg yolks for coating
1/2 cup milk for coating
2 cups flour, seasoned with salt and pepperSoak salted cod in water overnight.
The next day, rinse soaked cod well and place in a stock pot with milk, water and herb bouquet and cook 15 minutes. Add fresh cod and simmer 5 minutes. Drain and flake.
Saute celery and onion in 3 tablespoons of the butter until translucent. Drain, cool and add to flaked cod. Mix in green onions, chives, parsley, cayenne, mustard, hot sauce and Worcestershire until well-combined. Add mayonnaise, egg yolks and enough bread crumbs to absorb moisture. Season with salt, pepper and lemon juice.
Shape mixture into 12 3-inch cakes. Mix egg yolks with the milk. Dip cakes first in seasoned flour, then egg mixture, then remaining bread crumbs.
Saute the fishcakes in remaining butter for 3 or 4 minutes per side, until golden brown. Serve with tartar sauce. Serves 6.
Approximate nutritional information, per serving: 1,370 calories, 89 g total fat, 23 g saturated fat, 500 mg cholesterol, greater than 2,500 mg sodium.*
Food Stuffs: Morsels
Send queries along with name and phone number to:
By Request, Honolulu Star-Bulletin Food Section,
P.O. Box 3080, Honolulu 96802.
Or send e-mail to bshimabukuro@starbulletin.com
Asterisk (*) after nutritional analyses in the
Body & Soul section indicates calculations by
Joannie Dobbs of Exploring New Concepts,
a nutritional consulting firm.
