[ HAWAII'S KITCHEN ]

Chili sauce fires up
crispy fish

This dish was prepared by Christian Schneider of Lucy's Grill & Bar on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Opakapaka 'Ikan Goreng'

4 to 5 ounces opakapaka (snapper), skin on
Canola oil, for searing
1 tablespoon sambal chili sauce
4 fresh kaffir lime leaves, cut into fine strips
1-1/2 tablespoons soy sauce
1-1/2 tablespoons sugar
1 tablespoon chopped garlic
» Beurre Blanc:
1 tablespoon shallots, minced
1/4 cup white wine or dry vermouth
1/4 cup freshly squeezed lemon juice or white wine vinegar
4 ounces unsalted butter, cut into pieces
Salt to taste
White pepper to taste

To make sauce: In a non-aluminum saucepan, combine shallots with wine. Simmer, reducing until syrupy.

Add lemon juice or vinegar and reduce again.

Remove from heat and gradually whisk in butter, a piece at a time. (If you need to return the sauce to the heat to incorporate all the butter, use very low heat, or the sauce will "break.") Makes 3/4 cup.

To prepare fish: Sear fish in oil over high heat, skin side down, 3 to 4 minutes, until crispy and golden. Turn and cook about 2 minutes.

In a small bowl, combine sambal, lime leaf, soy sauce, sugar and garlic. Stir in a little more canola oil to taste. Drizzle on fish.

Serve fish with beurre blanc. Serves 1.

Nutritional information unavailable.

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Chili sauce fires up crispy fish

Opakapaka 'Ikan Goreng'

Chili sauce fires up
crispy fish