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Star-Bulletin Features

Wednesday, August 2, 2000

Hawaii's Kitchen

From shooters
to towers from
Waikoloa Resort

Recipes prepared by Chef Wilhelm Pirnqruben of the Hilton Waikoloa Resort on "Hawaii's Kitchen" this week. The show aired 5:30 p.m. Sunday on KHON Fox 2.

Hamachi Shooter

2-5/8 ounces yellowtail (hamachi) fillet, thinly sliced
3/4 tablespoon lime juice
Sea salt, to taste
5-7/8 ounces tomato juice
1-1/2 ounces passion fruit syrup
1-1/2 ounces orange juice
1/8 ounce Tabasco sauce
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1-1/2 ounces vodka

Thinly slice the yellowtail fillet (sashimi grade), spray with lime juice and sprinkle with sea salt. Let rest in refrigerator until ready to use.

Mix remaining ingredients, adjust seasoning.

Place 2 cured yellowtail slices into each shooter glass, top off with the lilikoi bloody mary, serve at once.

Poisson Cru

4 ounces red snapper fillet
1/4 cup lime juice
1/2 tablespoon sea salt
2 tablespoons coconut milk
1/4 cup tomato, diced
1/4 cup Maui onion, diced
1/4 cup cucumber, diced
1/4 cup green onion, chopped

Marinate the thinly sliced fish fillet with lime juice and salt. Let it sit until the fish turns opaque.

Drain the fish and add all the other ingredients, adjust seasoning and serve chilled.

Lobster and Mango Tower

1/2 of 1 won ton wrapper, julienned and deep-fried
1/2 tablespoon finely diced tomatoes
1 teaspoon fresh cilantro chiffonade
(PI) Mango Relish
8 ounces mango, finely sliced
1 teaspoon sweet chili sauce
1 tablespoon fresh lime juice
1 tablespoon cilantro, chopped
1/2 teaspoon candied ginger root, finely chopped
(PI) Lobster Salad
2 cups lobster meat
1/4 cup celery, diced small
1 tablespoon cilantro, chopped
1/4 cup tomatoes, seeded & diced
1/2 teaspoon fresh lime juice
1/2 teaspoon brandy
3 tablespoons cocktail sauce

To prepare Mango Relish: Mix all ingredients, adjust for seasoning and chill.

Prepare Lobster Salad the same way.

To assemble: Place lettuce leaves on plates. Place a 3- to 4-inch diameter ring on the lettuce and fill with 2 ounces of Lobster Salad, followed by 3 ounces of mango relish and another 2 ounces of lobster salad. Remove ring. Garnish with won ton strips, tomatoes and cilantro.

Note: Yields extra salad and relish.

Nutritional information unavailable.

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