Pan Seared Fresh Pacific Onaga Filet
Stir Fried Noodles with Island Vegetables
serves 4


Julienne the following into small strips:

1 medium carrot

1 medium onion

1 medium red bell pepper

1 medium zucchini (outer portion only)

1 medium yelow squash (outer portion only)

1 each stalk celery



to taste Chives or green onions

2 oz ginger, fresh

1 oz garlic, fresh

3 oz shoyu

1 oz oyster sauce

12 oz chow mein noodles



4 ea 4 – 6 oz. boneless Onaga filets

1 cup flour seasoned with salt, pepper, garlic powder

2 oz peanut oil



Peanut and sesame oils for sauté


Directions
• Pre-heat wok on medium-high. Add 1 oz. Sesame oil and 1 oz Peanut oil, followed by the julienned vegetables. Sauté very quickly. Add chives (green onions), ginger, and garlic. Add chow mein noodles

• Deglaze with shoyu and oyster sauce.

• Pre-heat sauté pan on medium-high. Lightly dust Onaga fillets with seasoned flour.

• Add Peanut oil to sauté pan. Sear Onaga to golden brown on both sides.



Place Onaga on top of stir-fry mixture. Drizzle with Lemon Cilantro Butter (recipe follows).


Lemon Cilantro Butter
Reduction

1 cup sherry 1 bunch cilantro, separated into stems and leaves

1 oz garlic 4 oz butter

1 oz ginger 1 oz lemon juice

1 oz shallots to taste salt and pepper



• Reduce to 1⁄4 cup. Whisk in 4 oz. butter and 1 oz. lemon juice. Season with salt and pepper to taste. Add chopped cilantro leaves.




*Executive Sous Chef Thomas Woods
Mauna Kea Beach Hotel

Recipe featured at
“An Evening of Hope”
Benefit Food & Wine and Auction
November 10, 2001
Hapuna Beach Prince Hotel
*