Poaching liquid: 2 cups water 1 cup white wine ½ cup carrots, diced ½ cup onions, diced ½ cup celery, diced Juice of ½ lemon ½ teaspoon salt ¼ teaspoon cracked pepper 1 finger fresh ginger 1 bunch fresh cilantro stems
Place moi in poaching liquid and poach for 8 to 10 minutes. Saute spinach with fresh garlic and olive oil. Set aside.
Spicy Soy Butter Sauce: 1 Tablespoon butter Olive oil Splash of Aloha shoyu Pinch of shichimi powder
Place moi on sautéed spinach. Drizzle with soy butter sauce and garnish with fresh cilantro.