Chef George Mavrothalassitis of Chef Mavro restaurant and his chef de cuisine, Jeremy Shigekane, demonstrate delicious ways to prepare fish.
Onaga Chinatown Style is a familiar dish for many local cooks — and eaters — with its steamed fish doused with smoking hot oil.
The chefs also show Mavrothalassitis’ technique of baking fish with scales and skin on.
Kapiolani Community College chef-instructor Grant Sato hosts.
ONAGA CHINATOWN STYLE
Courtesy chef George Mavrothalassitis
» 1 cup uncooked basmati rice
» 1/2 pound ginger
» 1 bunch green onion
» 1 cup grapeseed oil, divided
» 1 bunch cilantro, leaves only
» 1 Maui onion, thinly sliced
» 4 5-ounce fillets onaga
» 2 shiitake mushrooms, thinly sliced
» 1 teaspoon sesame oil
» 1 garlic clove
» 1/2 cup soy sauce, thickened with cornstarch to sauce consistency
Steam basmati rice.
Peel and cut ginger to 1-inch lengths, then slice paper thin on mandolin and into very thin strands.
Cut green parts of green onion into 2-inch lengths and slice thinly lengthwise.
Heat grapeseed oil to 350 degrees. Fry cilantro, green onion and ginger until crisp. Remove from oil and set aside.
In steamer, place onions, then fish, and top with shiitake. Steam about 5 minutes, until done.
In pot, heat remaining grapeseed oil, sesame oil and garlic clove until smoking hot, then pour onto fish. Top with thickened soy sauce.
To plate, place rice in center of the plate. Place fish on rice and drizzle fish and plate with sauce. Garnish with fried cilantro, green onion and ginger. Serves 4.
Nutritional information unavailable.
"What’s Cooking Hawaii?" airs on KFVE at 7 p.m. Wednesdays and repeats at 5:30 p.m. Saturdays.
