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This week in the Cooking Hawaiian Style kitchen, chefs John Iha and Axel Colobong from Hiroshi Eurasian Tapas join us. I was proud to have these young culinary local boys on the show, as they know their way around a kitchen.

One of my favorite fish is snapper, and these guys went five-star, first-class preparation on this fish. If you haven’t been to Hiroshi in Restaurant Row, make sure you visit and ask for chefs Axel and John

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Prep Time: 10 | Cook Time: 8-10 | Ready In: 18-20
Ingredients: Print   Add to cart
US Metric
  • 2 (8-by-8-inch) pieces aluminum foil 
  • 3 ounces onaga (snapper) filet
  • 4 sprigs cilantro
  • 1 teaspoon capers
  • calamansi wedge (squeeze onto fish)
  • 2 tablespoons finely chopped tomatoes
  • 2 stems broccolini


  • 1 1/2 cups white wine 
  • 1 pound butter
  • 1 ounce lemongrass
  • 7 kaffir lime leaves 
  • 1 teaspoon cloves 
  • 4 cinnamon sticks 
  • 1 teaspoon five spice 
  • 1 1/2 teaspoons star anise
  • 1 ounce ginger 
  • 1/2 ounce garlic 
  • 3 1/2 ounces mirin 
  • 2 cups clam juice 
  • 2 ounces fish sauce 
  • 1/4 teaspoon salt 
  • 1 ounce galangal

Cooking Process:

Fish Preparation

Form a pouch with foil by folding over three of the sides. Puff the pocket open and place a piece of fish along with the cilantro, capers, calamansi wedge, tomatoes and broccolini. Pour 2 ounces of white wine butter sauce into the pocket and seal. Place on cookie sheet and bake in hot oven (450 degrees) for eight-10 minutes. Serve in foil pouch or plated with vegetables and sauce over fish.

Sauce Preparation

Put all ingredients in pan, bring to boil and reduce slightly.  Strain.