ROY’S HAWAIIAN STYLE MISOYAKI BUTTERFISH 4 7oz. Pieces of Sea bass or Halibut
Miso Marinade ½ Qt. Sake ½ Qt. Mirin 2.5 lbs. Sugar 2.5 lbs. Miso Cook until a nice dark caramel! The fish should marinate in the Miso Marinade for 24 hours. Kim Chee Lime Butter Sauce ¼ Onion (rough chopped) • 1.5 Shallots (chopped) 4 Cloves Roasted Garlic Chips • Juice of 1.5 Limes 2 oz. Kim Chee Sauce • 3 oz. White Wine ½ oz. Fish Sauce • 1 oz. Cream 1.5 oz Lingham Chili Sauce • Chopped Cilantro Sweat onion, shallot, and garlic until translucent. Deglaze with white wine & fish sauce; reduce. Add cream, lime juice & cilantro. Reduce until semi-thick and blend with Kim Chee Sauce. Add slowly Beurre Blanc. Strain & add chopped cilantro and Lingham Chili Sauce. Place marinated fish into a sauté pan on medium heat; cook for 2 to 4 minutes on each side (depending on thickness of fish). Place starch selection onto center of plate and place the cooked fish atop the starch. Ladle the Kim Chee Lime Butter Sauce around the fish. Garnish. Serves 4.
ROY’S HIBACHI GRILLED SALMON 4 salmon filets, about 7 ounces each • 4 cups white rice, cooked You can use pre-made sauces and condiments, but for the authentic version, here’s how to make your own:
Teriyaki Marinade: 1 cup light soy sauce 1 ½ cups granulated sugar 3 tablespoons garlic, minced 3 tablespoons ginger, minced ½ cup green onions, sliced 1 orange, juiced 1 lemon, juiced 2 limes, juiced
Japanese Citrus Ponzu ½ cup mirin ½ cup sake 1 teaspoon dried red chile flakes 1 piece konbu (dried kelp), 3 in. x 3 in. ¾ cup light soy sauce 1 tablespoon orange juice 1 tablespoon lime juice 1 tablespoon lemon juice
Toasted Sesame Vinaigrette 1 cup white sesame seeds 8 ounces saikyo (white) miso paste ½ cup dashi stock
Dashi Stock 4 cups water 1 piece konbu, 3 in. x 3 in. dashi (dried bonito) flakes
Garnish furikake (Japanese dried seasoning) 2 tablespoons granulated sugar daikon, shredded salt & pepper, to taste pink pickled ginger kaiware sprouts 2 tablespoons prepared kabayaki kizami nori (shredded dried seaweed) (eel sauce)
1½ tablespoons rice wine vinegar