Kiawe Grilled Fish on Gingered Cole Slaw with Citrus Black Bean Jus
Kiawe Grilled Fish on Gingered Cole Slaw with Citrus Black Bean Jus
Not your average fish dish, Chef Keoni Chang's explosion of flavors is unreal!
Ingredients
- Citrus Black Bean Jus
- 2 tablespoons Chinese fermented black beans
- 0.333333 cup mirin
- 0.333333 cup sake
- 0.5 cup low sodium shoyu
- 2 limes, juiced
- 2 lemons, juiced
- 1 orange, juiced
- 1 teaspoon red chili flakes, finely chopped
- 0.333333 cup & 2 Tablespoons of rice vinegar
- 0.125 cup dried bonito flakes
- 1 2" piece of konbu
- Gingered Coleslaw
- 3 cups cabbage, finely shredded
- 1 cup carrots, finely shredded
- 0.75 cup green onions, sliced
- 0.75 cup vegetable oil
- 0.25 cup rice vinegar
- 2 tablespoons mustard powder
- 1 tablespoon fresh ginger, finely shredded
- salt and pepper to taste
- Grilled Fish
- 4 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 tablespoons shoyu
- salt and pepper to taste
- 4 6 oz. boneless white fish filets (onaga or mahimahi work well)
Instructions
Citrus Black Bean Jus
- Rinse black beans in cold water then soak for 2 minutes. Drain and reserve.
- Bring mirin and sake to boil in a saucepan.
- Remove from heat and add in all remaining ingredients.
- Mix well and refrigerate overnight. Remove konbu before serving.
Gingered Coleslaw
- Combine cabbage, carrots and green onions in a large bowl.
- Blend remaining ingredients in a small bowl then combine with vegetables.
Grilled Fish
- Mix together olive oil, lemon juice, shoyu and salt and pepper.
- Lightly brush fish filets with olive oil blend just before cooking.
- Grill filets on a kiawe wood-burning grill, medium-hot, for about 2-3 minutes per side.
- Place a mound of Gingered Coleslaw in the center of each serving plate. Top with grilled fish.
- Ladle on about ¼ cup Citrus Black Bean Jus.
- Garnish with sliced green onions, pickled ginger and steamed bok choi if desired.
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