Recipes offer
touch of Tropix

Dishes prepared by Kevin Nakata of Blue Tropix Restaurant on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Togarashi-Spiced Swordfish

1/2 cup Yamasa soy sauce (or your favorite variety)
1 teaspoon minced ginger
1/4 teaspoon crushed red pepper
1/3 cup rice wine vinegar
1 teaspoon granulated sugar
1 cup fresh ogo
1 teaspoon togarashi (Japanese pepper blend)
2 pounds shutome, nairagi or kajiki filet
Vegetable oil for sautéing
>> Sauce:
1 cup soy sauce
1 cup mirin
1 cup orange juice
1 cup sugar
1/2 cup water

To make sauce: Combine soy sauce, mirin, orange juice, sugar and water. Stir to combine and simmer until the mixture forms a syrup. Keep at room temperature until ready to serve.

To prepare fish, combine Yamasa soy sauce, minced ginger, crushed red pepper, rice wine vinegar and granulated sugar in a bowl. Pour the mixture over the ogo; set aside.

Season the fish with the togarashi and salt to taste. Sauté in vegetable oil until done to your liking.

To serve: Place swordfish on a plate and mound some ogo namasu on top. Spoon some sauce around the plate and serve immediately.

Oven-Roasted Pork Chops

4 pork chops
Salt and pepper to taste
>> Tamarind Glaze:
1 cup honey
1/2 cup tamarind pulp
1/4 teaspoon crushed red pepper
1/2 teaspoon paprika
1/2 cup water
>> Poha Berry Jam
1 cup Poha berries
3/4 cup sugar
3/4 cup water
1/2 teaspoon minced ginger
1 pinch crushed red pepper

To make glaze: Combine honey, tamarind, red pepper, paprika and water in a saucepan. Stir over medium high heat until it forms a syrup. Strain and hold at room temperature until ready to serve.

To make jam: Combine Poha berries, sugar, water, minced ginger and a pinch of red peppers. Cook until liquid forms a syrup. Keep at room temperature until ready to serve.

Season pork with salt and pepper. Sear over high heat, then roast in a 400-degree oven about 6 minutes. Serve over stir-fired vegetables, topped with glaze and a dollop of jam.

Almond Panna Cotta

2-1/2 cups heavy cream
1 cup half-and-half
1/2 cup sugar
1 teaspoon almond extract
6 sheets gelatin
>> Fruit Essence:
1/4 of a small cantaloupe, peeled
1/4 cup sugar
1/4 cup water
Juice of half a lemon

Combine the cream, half & half, sugar and almond extract in a saucepan. Scald the mixture over high heat. Meanwhile, soak gelatin sheets in cold water. As soon as cream is scalded, add gelatin and stir to combine. Pour the mixture into individual serving dishes or a larger container. Chill until firm.

To make fruit essence: Blend ingredients until smooth. Chill. Serve with the panna cotta.

Nutritional information unavailable.

Click for online
calendars and events.