Whole fish makes
sizzling presentation

This dish was prepared by Ronnie Nasuti of Roy's Restaurant on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Roy's Chinese-Style Sizzled & Steamed Moi

1 large whole moi (1-1/2 to 2 pounds), scaled
Salt and pepper to taste
2 cups steamed rice
1-inch piece ginger, sliced
1 stalk green onion, thinly sliced
Cilantro leaves
6 tablespoons peanut oil
1/4 cup Chinese Seasoned Soy Sauce (recipe follows)

Cross-hatch moi skin (filet fish if necessary to fit steamer). Season with salt and pepper.

Steam over high heat until cooked (5 to 6 minutes for fillets, 10 minutes for whole fish).

Place rice on serving platter and top with fish. Sprinkle with ginger, green onions and cilantro.

Heat peanut oil in a dry pan over high heat until smoking; pour immediately over fish. Watch oil constantly. Once it starts smoking it can catch fire.

Pour sauce over fish.

Chinese Seasoned Soy Sauce

2 tablespoons peanut oil
2 tablespoons sesame oil
2-inch piece ginger, peeled and sliced
5 garlic cloves, peeled and cut in half
2 stalks green onion
1 small bunch cilantro
1 cup low-sodium soy sauce
1 cup water
1/4 cup sugar

Pour oils into a heavy-bottom saucepan. Add ginger and garlic; cook over medium-high heat until they start to brown (add more oil if necessary). Add green onions and cilantro. Let ingredients caramelize and begin to dehydrate. Add soy sauce, water and sugar. Bring to a boil, then turn off heat. Cool to room temperature, then refrigerate.

Sauce is best if prepared a day in advance; will keep in the refrigerator a couple of weeks. Strain before using.

Nutritional information unavailable.

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