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Fish, salsa,
creamy cheesecake

Recipes prepared by Maui chefs Mark Ellman of Maui Tacos and Vasi Ballard of Vasi's Catering Co. 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.

FRIED EHU TACOS WITH PINEAPPLE MANGO SALSA

Chef Mark Ellman

Scale, clean and gill 1 to 1-1/2 pounds whole ehu. Score fish. (You may substitute your favorite fish, either whole or fillets.)

Dust the fish with corn starch or flour.

Fry in 350-degree oil until done, 3 to 5 minutes per side.

Drain and keep warm

Serve with salsa (recipe follows) and warm tortillas.

MANGO PINEAPPLE SALSA

1/4 cup diced fresh pineapple
1/4 cup diced fresh mango
1/4 cup diced fresh tomato
1/2 teaspoon fresh grated ginger
1/4 cup diced sweet Kula onion
Juice of one lime
Minced chile pepper, to taste
1/4 cup diced fresh jicama
1 tablespoon minced fresh mint
1 tablespoon minced fresh cilantro
Salt & pepper to taste

Mix together and serve.

LILIKOI CHEESECAKE

Chef Vasi Ballard

Crust
1/4 cup melted butter
3 cups graham cracker crumbs
1/4 cup coconut
2 tablespoons sugar

Filling
3 pounds cream cheese
1-1/2 cups sugar
1/4 cup passion fruit puree
4 eggs

Prepare the crust: Melt butter, mix with graham cracker crumbs, coconut and sugar, and press into a 10-inch spring-form pan.

Prepare filling: Beat cream cheese for 5 minutes, add sugar and beat another 2 minutes. Fold in passion fruit puree. Add eggs one at a time until all is mixed thoroughly. Pour into the prepared crust.

Bake in 200-degree oven for 3 hours. Leave in pan and refrigerate overnight.

Nutritional information unavailable.

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