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[THE ELECTRIC KITCHEN]
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Steamed moi,
the Pah Ke way
This dish was prepared by Raymond Siu of Pah Ke's Chinese Restaurant on "The Electric Kitchen" Sunday. The program airs at 4:30 p.m. on KITV/ABC.
All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.
Shrimp-Stuffed Steamed Moi
1 fresh moi (about 3/4 pound), scaled and cleaned1/2 cup low sodium soy sauce
1 tablespoon sesame oil
2 tablespoons canola or peanut oil
» Stuffing:
1/2 pound large shrimp, shelled, cleaned, finely chopped
3 large fresh shiitake mushrooms, diced
2 to 3 fresh or canned water chestnuts, diced
2 stalks green onion, finely chopped
1 small bunch Chinese parsley, chopped
Salt and pepper, to taste
1 teaspoon sesame oil
1/2 tablespoon cornstarch
» Garnish:
Steamed choi sum, for garnish
1 tablespoon julienned green onion
1 tablespoon julienned ginger
1 large shiitake mushroom, julienned
Toasted sesame seeds
To prepare moi: Use shears to cut away back bone of fish. Stuff moi with shrimp mixture; steam for 20 minutes.
Place choi sum on serving platter, top with moi, garnish with green onions, ginger and shiitake.
Combine soy sauce and sesame oil; pour over moi. Heat canola oil; pour over moi. Sprinkle with sesame seeds and more green onions. Serves 2.
Nutritional information unavailable.
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