Moi fillets poach
in a lemongrass stock

These dishes were prepared by Pierre Padovani and David Passanisi of Padovani's Restaurant & Wine Bar 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.

To prepare tomatoes: Bring a pot of water to a boil. Cut an X across the top of each tomato, just through the skin. Drop tomatoes into boiling water. After 30 seconds, run tomatoes under cold water until cool enough to handle. Peel skin, quarter each tomato and remove pulp and seeds. Julienne tomatoes and place in a bowl. Add olive oil, basil, garlic, lemon juice, salt and pepper. Set aside.

Warm four dinner plates.

Spread half the cucumbers in bottom of a skillet. Lay moi over cucumbers; cover with remaining cucumbers. Pour enough Lemongrass Stock into skillet to cover cucumbers; bring to boil and cook about 2 minutes.

Drain stock from skillet. Divide moi and cucumber among warmed plates. Top with tomatoes. Garnish with each plate with sprig of basil. Serve immediately. Serves 4.

In a large pot, bring water and wine to boil. Add remaining ingredients and continue to boil 15 minutes. Add salt and pepper; boil an additional 15 minutes. Strain through a fine sieve; set clear stock aside and discard strained ingredients.

Nutritional information unavailable.