Steamed Gindai with Ink Sauce and Luau Risotto
Danilo Giampaolo, Corporate Chef,
Holiday Inn-Airport
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3/4 cup peanut oil
2 tablespoons lime juice
1/4 teaspoon fish sauce (Taiparos)
1/2 teaspoon chopped Thai basil
1/2 teaspoon chopped mint
Salt to taste
4 Hawaiian gindai fillets (6 ounces each), skin on
2 ti leaves
8 baby yellow squash
Luau Risotto
4 baby red teardrop tomatoes
Squid Ink Sauce
garnish:
Baked julienne taro
Toasted sesame seeds
Fresh Thai basil leaves
In a mixing bowl combine peanut oil, lime juice, fish sauce, basil, mint and salt; blend well. Add gindai fillets and marinate for
10 minutes. Line a bamboo basket with ti leaves, then place fish and yellow squash on ti leaves. Cover and steam over boiling water
for 4 to 6 minutes or until cooked. Arrange Luau Risotto, gindai fillets, yellow squash and tomatoes on a plate. Drizzle with Squid
Ink Sauce. Garnish with baked julienne taro, toasted sesame seeds and fresh Thai basil leaves. Makes 4 servings.
Luau Risotto
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2 quarts water
Salt to taste
1 cup jasmine rice
1 cup Luau Sauce
1/2 ounce butter
1 egg, beaten
3 tablespoons grated Parmesan cheese
Ground white pepper to taste
2 quarts water
In a medium stockpot bring water to a boil. Add salt and rice. Cook rice "al dente" (not quite fully cooked); then strain and
reserve. In a skillet heat luau sauce, then add cooked rice and season with salt and pepper. Simmer until well blended. Remove
skillet from heat and add butter, egg and Parmesan cheese; blend well. Set aside and keep warm.
Luau Sauce
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1/2 pound luau leaves, remove stems and tips
2 cups water
In a medium saucepan bring water to a boil; reduce heat and simmer
luau leaves for 40 minutes. Add additional water, if necessary.
Squid Ink Sauce
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2 ounces peanut oil
1 clove garlic, crushed
2 ounces sake
2 ounces squid ink*
1/2 teaspoon soy sauce
Salt and pepper to taste
1 teaspoon cornstarch
2 teaspoons water
In a skillet heat peanut oil, add garlic and sautee gently. Deglaze with sake and reduce by half. Add squid ink and soy sauce.
Season to taste with salt and pepper. Simmer for 1 minute. Combine cornstarch and water to make a smooth paste. Strain sauce,
then return to pan and add cornstarch mixture. Cook, stirring constantly, until sauce thickens slightly. *note: when using squid
ink concentrate mix with water
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