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Different ways
with moi

Recipes prepared by chefs George Mavrothalassitis of Chef Mavro restaurant and Jean-Marie Josselin of A Pacific Cafe on the "Hawaii's Kitchen" "Broke the Mouth Cooking Challenge" this week. The show aired at 5:30 p.m. Sunday on KHON Fox 2.

Fillet of Moi with Celery Root Puree and Fricassee of Fennel

Chef George Mavrothalassitis

2 moi (thread fish) fillets scales on
Sea salt & pepper, to taste
1 celery root, peeled, cleaned, diced
1 cup milk
1 cup extra virgin olive oil
1/2 cup slab bacon, cut into fine julienne
1/2 Maui onion, finely sliced
1 bulb fennel, finely sliced
1 teaspoon fennel seeds
1/2 cup white wine
1/2 cup curly parsley, leaves only

On low heat, sauté the moi in olive oil skin side down for 5 minutes. Then turn the heat up until the scales become crispy. Sauté the moi on the other side for 30 seconds. Do not overcook. Season with salt and pepper to taste.

Cover the celery root with milk and simmer for 15 minutes, add salt and pepper to taste, then process in a blender to a smooth consistency. Add 2 tablespoons of olive oil and salt and pepper.

Sauté the bacon until crispy. Add the onion, fennel and fennel seeds, and sauté until translucent. Add the wine and simmer for 8 minutes. Season and reserve.

In a food processor or a blender, process the parsley leaves to a smooth paste, add remaining olive oil, salt and pepper and process another 2 minutes.

On the center of a plate arrange 1/2 cup of the celery root, then the sautéed bacon and fennel mixture. Put moi on top. Surround with the essence of parsley.

Steamed Moi, Local Style, with Toasted Nori Vinaigrette

Chef Jean-Marie Josselin

4 moi fillets, scaled and inside bones removed
2 medium size tomatoes
4 cups soba noodles (Japanese buckwheat noodles)
Salt and pepper, to taste
1 cup fern shoots
1 cup golden pea shoots
8 stems cilantro
1 cup Maui onion, sliced thin
1-1/2 cups fresh green seaweed
1/2 cup peanut oil
Vinaigrette:
1/2 cup soy sauce
2 teaspoons granulated sugar
1/2 cup shredded toasted nori sheets
2 red Hawaiian chili peppers
1/4 cup sesame oil
1/2 cup rice vinegar
1 cup white sesame seeds
2 tablespoons minced garlic
3 tablespoons minced fresh ginger

Combine vinaigrette ingredients. Keep at room temperature until ready to be used.

Place the fish in a steamer and cook until medium done. Add the tomatoes, cut in half, and cook about 4 minutes.

Cook soba in salted boiling water for 2 minutes. Cool under cold water.

Place the drained noodles in the center of a plate and the fish around it. Place the tomatoes on top. Add the fern shoots, golden pea shoots, cilantro and onion. Add the toasted nori vinaigrette and garnish with fresh seaweed. Heat the peanut oil to sizzling and pour on top of the dish.

Nutritional information unavailable.

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