Steamed Monchong "Sui Mai Style" with Tomatillo Puree
Wong F. Keng, Sous Chef,
Canoes Restaurant, Ilikai Hotel Nikko Waikiki
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8 ounce Hawaiian monchong fillet (skin off)
2 teaspoons fish sauce
Pinch ground white pepper
4 drops sesame oil
2 teaspoons soy sauce (Kikkoman Lite)
1 tablespoon minced garlic
1 whole dried bean curd (about 1/8 oz.)
4 pieces wakame (seaweed)
2 ounces shiitake mushrooms, julienned
1 ounce young ginger root, julienned
2 ounces carrot, julienned
2 ounces Tomatillo Puree
3 ounces brut champagne (or your own preference)
1 ounce ogo, rinsed and chopped
garnish:
1/2 ounce black caviar
1/2 ounce tobikko (flying fish roe)
8 each edible flowers
2 sprigs ogo
Cut monchong fillet into sticks 1/4-inch x 4-inches. Combine fish sauce, white pepper, sesame oil, soy sauce and garlic and marinate
fish for one hour. Soak whole dried bean curd in water until soft; remove and pat dry. Cut bean curd into four pieces about 1
1/2-inches x 6-inches long. Rinse wakame in water and cut into pieces about 5-inches long. Place 2 ounces monchong sticks, 1/2 oz.
shiitake mushrooms, 1/4 ounce ginger and 1/2 ounce carrot on each bean curd and roll it tight. Tie a knot with a piece of wakame to
secure the packet. Prepare a steamer for the siu mai. Prepare Tomatillo Puree and chill. Combine champagne and ogo in a blender
and puree. Stir into Tomatillo Puree before serving. Place two Monchong Siu Mai on a plate. Drizzle with Tomatillo Puree.
Garnish with caviar, tobikko, edible flowers and ogo. Makes 2 servings.
Tomatillo Puree
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12 each tomatillos, peeled and cut in half
2 cloves garlic
1/2 green chili pepper, chopped
16 ounces brut champagne (or your own preference)
1 sprig cilantro (Chinese parsley), chopped
Combine all ingredients in a stockpot and bring to a boil. Reduce heat and simmer for 20 minutes. Remove from heat and let cool. Place
in blender and blend until smooth; then strain. Serve chilled or at room temperature.
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