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
- header Citrus Black Bean Jus
- 2 tablespoon 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
- header Gingered Coleslaw
- 3 cup 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 tablespoon mustard powder
- 1 tablespoon fresh ginger, finely shredded
- salt and pepper to taste
- header Grilled Fish
- 4 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 tablespoon shoyu
- salt and pepper to taste
- 4 6 oz. boneless white fish filets (onaga or mahimahi work well)
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