Macadamia Crusted Ehu with Buttered Shitake Rice and Ponzu Butter
Crusted Ehu 4 Ehu Filets - substitute onaga, opakapaka, mahi mahi or kajiki 2 cups Panko 1 cup Macadamia Nuts 1 egg beaten with equal volume of water Salt and Pepper - To taste In a food processor, combine panko and macadamia nuts and add approximately 1 tsp. of salt and a dash of black pepper. Pulse ingredients until macadamia nuts are of a small chop consistency. Place on flat platter. Dip each ehu filet on one side only into egg wash mixture the press onto panko macadamia nut mixture. Heat Skillet on medium heat with 3 Tbsp salad oil and more on hand for absorption. Place Ehu in skillet panko side down until golden brown. Turn fish over to bare side and place in pre-heated 350 degree oven for approximately 8 to 10 minutes.
Buttered Shitake Rice 4 cups of Cooked Rice 1 cup of Fresh Shitake Mushrooms sliced thin 2 stalks of Green Onion chopped thin 2 Tbsp. Butter ¼ tsp. Salt Pinch Black Pepper In a medium sauce pan on medium heat, melt butter and be sure not to burn. When butter is fully melted, add shitake mushrooms and green onion. When shitake mushroom is wilted, add in rice and mix well until rice is heated over.
Butter Ponzu 1/2 a cup of ponzu (see recipe or store bought) 2 Tbsp. Cold Butter In a sauce pan bring ponzu to boil for a few seconds, turn fire off and slowly whisk in butter to a smooth shiny consistency
Presentation: On a dinner plate, place a portion of rice on the center of the plate. Top with ehu, panko side facing up. Spoon ponzu butter over fish and around the plate. Garnish top of fish with cilantro or any other herb of your choice.