Big fat burn problem soldev by our pharmcists that we are now can avice you to visit and adipex online best pharma store.
LOADING

Chef Adam & Makani Tabura's Crispy Skin Moi over baby watercress w/tomato tofu salad

Chef Adam & Makani join their brother and host of Cooking Hawaiian Style Lanai to make Moi, a Hawaiian fish that was highly regarded and reserved only for Hawaiian royalty.


Posted By: As Seen on OC16
Not rated yet
Rate Recipe!
    

Close Enter your Comment:
| 0 people have saved this recipe

Print   Add to Printer72 Times Printed

Prep Time: 5 | Cook Time: 7-8 minutes | Ready In: 12-15
Ingredients: Print   Add to cart
US Metric

1 each Whole Mo'I, cleaned and dried
½ tablespoon Hawaiian salt
1 teaspoon Black pepper
3 cups Oil, to fry
Season fish on all sides evenly, Heat oil in large sauté pan or fryer. Fry fish on both sides for 7-8 minutes or until done.

 

Salad
Baby Watercress, picked and cleaned
Honda Tofu, diced
Cherry tomatos, cut in half
Maui onion, julienne
Assemble salad on plate.

 

Dressing
Green onion, sliced
1 tablespoon Thai basil, chiffonade
2 tablespoon Cilantro, chopped
1.5 tablespoon Garlic, minced
½ cup tablespoon Olive oil
¼ cup Balsamic vinegar


Cooking Process:

Season fish on all sides evenly, Heat oil in large sauté pan or fryer. Fry fish on both sides for 7-8 minutes or until done.

 

Salad

Assemble tofu, watercress and tomatoes on plate

Dressing

 

Mix all ingredients in a mixing bowl well, then add cherry tomatoes to dressing to marinate for 2-3 hours

how to serve:

Place fried fish on salad plate and place cherry tomatoes and dressing over fish right before service.  Watch for bones... enjoy!

Comments:

UA-24244452-1