Recipe courtesy of Ben Takahashi

Sauteed Moi, Grated Turnips, Cilantro, Tomato, Wilted Watercress, and Manoa Lettuce, Dried Shrimp Nage

  • Level: Intermediate
  • Total: 55 min
  • Prep: 15 min
  • Cook: 40 min
  • Yield: 6 servings
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Ingredients

1 ounce olive oil

2 ounces dried shrimp, chopped

1/4 cup diced onion

1/4 cup diced celery

1/4 cup diced carrots

2 cups water

1 1/2 cups grated turnips (daikon)

2 tablespoons minced cilantro

1 tomato, diced

Six 3-ounce moi fillets, scaled

1 bunch watercress, chopped

2 heads Manoa lettuce

Directions

  1. In a stock pot, heat oil to medium high temperature then add dried shrimp into pot stir until oil coats shrimp, about 2 to 3 minutes. Then, add onion, celery, and carrots to mixture and saute for another 5 minutes, or until slightly translucent. Add water and bring to a boil. Lower heat to a simmer, and cook for 20 to 25 minutes. Strain. Place strained mixture over low heat in a saucepan. Add daikon, cilantro and tomato and cook just until ingredients are heated through. Reserve.
  2. Method for moi: Place a nonstick pan over low heat and coat with olive oil. Place fillet, skin side down, in the pan and cook until golden brown. Turn fish over and cook until cooked through and golden brown.
  3. On medium high heat saute watercress and Manoa lettuce in olive oil for 5 to 10 seconds, just to wilt. Place greens in the middle of a plate and top with sauteed moi. Pour the shrimp nage around fish and greens.