Public Recipe

    Pacific Moi With Fresh Kimchee, Scallion And Radish Salad, And Soy-Temple Orange Glaze

    Hawaiian

    Serves 4
    Hawaiian

    Ingredients

    Servings
    4
    • 1 cup soy sauce — low-sodium (glaze base)
    • 2 cup temple orange juice — freshly squeezed (glaze acid)
    • 2 tbsp molasses — unsulphured (glaze sweetener)
    • 1 cup fresh kimchee — drained and finely chopped (relish base)
    • 3 tbsp scallions — finely chopped (aromatic)
    • 2 tbsp daikon radish — finely diced (salad component)
    • 1 tsp sesame oil — toasted (flavoring)
    • 4 piece moi fillets — 6-ounce portions, skin-on (main protein)
    • 2 tbsp peanut oil — for searing (cooking fat)
    • salt — to taste (seasoning)
    • white pepper — freshly ground (seasoning)

    Mise en Place

    0/6

    Process

    1

    prepare glaze

    1. 1.In a small saucepan, combine the soy sauce, orange juice, and molasses.
    2. 2.Bring to a simmer over medium heat.
    3. 3.Reduce the mixture until it reaches a thick, syrupy consistency that coats the back of a spoon.
    4. 4.Set aside and keep warm.
    2

    prepare relish

    1. 1.In a small bowl, combine the chopped kimchee, scallions, and daikon radish.
    2. 2.Add the sesame oil and toss gently to combine.
    3. 3.Set aside at room temperature.
    3

    sear fish

    1. 1.Heat the peanut oil in a large non-stick skillet over medium-high heat until shimmering.
    2. 2.Place the moi fillets in the pan, skin-side down.
    3. 3.Press down gently with a spatula to ensure even skin contact.
    4. 4.Sear for 3-4 minutes until the skin is very crispy.
    5. 5.Flip the fillets and cook for another 1-2 minutes until just cooked through.

    Plating

    • Spoon a pool of the soy-orange glaze onto the center of each plate.
    • Place a moi fillet directly on top of the glaze, skin-side up.
    • Top each fillet with a generous mound of the kimchee-scallion salad.

    Sensory Checks

    Seal / Structure

    The glaze should be thick enough to hold its shape on the plate without running.

    Texture

    The fish skin should be golden brown and audibly crisp when touched with a fork.

    Common Errors

    • ⚠ Overcrowding the pan when searing the fish, which leads to steaming rather than crisping.
    • ⚠ Reducing the glaze too far, which can make it overly salty and bitter.

    Notes

    • Moi was historically reserved for Hawaiian royalty.
    • If temple oranges are unavailable, a mix of tangerine and naval orange juice can be substituted.

    Amanah Compilation

    Engine: Amanah Engine v1.0

    Structural completeness: 92%

    Techniques in this recipe