"This recipe is from my new pacific Rim Cookbook by Roy Yamaguchi with John Harrison Ten Speed Press copyright 2005". The preparation for the onaga in the recipe which makes for an attractive presentation can also be used for mahimahi, snapper, or other firm-fleshed white fish. In putting together the flavors for the risotto, I was swayed by the winning combination of two ingredient...
Butterfish in a marinade of sake, mirin and miso. Recipe from "Roy's Fish & Seafood: Recipes from the Pacific Rim," by chef-restaurateur Roy Yamaguchi.
Recipe is from The Electric Kitchen; Hawaiian Electric Company, Inc. 5/01/98. Tuna is marinated with soy sauce, seaweed, ginger, chiles and sesame oil.
Recipe features fresh ahi (tuna) shiitake and enoki mushrooms, fresh greens and an Asian aioli dressing.
The soft sweet Hawaiian bread was made famous by King's Bakery. The bread is sweetened by adding pineapple juice then flavored with a little ground ginger.