Friday, March 14, 2014

Roy's Waikiki: Hawaiian Inspired Fusion Cuisine

Located at the heart of the busy Waikiki, Roy's excels at the Euro-Asian cuisine which makes Hawaiian food so distinctive, and embody the 'aloha' spirit of Hawaii by combining European techniques, Asian cuisine and Hawaiian hospitality. Founder Roy Yamaguchi opened the restaurant in 1988 and has taken it from strength to strength, infusing his food with an emphasis on locality and freshness which links it directly to Hawaiian culture and traditions. He's gone on to open 31 more restaurants around the world, and has hosted his own TV show called Hawaii Cooks in which he celebrates the culinary tradition of the island's fusion cuisine. Roy's features the finest seafood, with a focus on delicacies from the oceans surrounding Hawaii, such as ono, opakapaka and onaga in addition to an array of hand-cut meats, fresh shellfish and innovative sushi, sashimi, nigiri, poke and of course pupu appetizers to go along with their extensive cocktail and wine list, for a taste of the Hawaiian islands Yamaguchi-style.

Roy Yamaguchi

Roy's Hawaii Cooks cookbook

Roy's menu

Roy's Hawaiian Martini with vodka, coconut rum, pineapple juice and garnished with fresh pineapple

Roy's Big Eye Ahi Poke-tini with Maui onion, ogo, inamona, chill, Hawaiian salt and green onion

Roy's 'Frying Dragon' Roll with unagi, avocado, Misoyaki butterfish, macadamia nuts, spicy wasabi sauce

Crisp Garlic Humus Tortellini with spiced tomato dill sauce

Big Island Hearts of Palm Carpaccio with Nalo arugula, grape fruit, 
Kahuku sea asparagus with soy ginger vinaigrette

Roy's Blacked Big Eye Tuna with spicy soy mustard and butter sauce with bok chou and rice

Macadamia Nut Crusted Mahi Mahi with Thai-Style Coconut Basil Sauce
Serves 4 
Recipe courtesy of Roy Yamaguchi, Roy's Waikiki

Crust and Mahi Mahi:
4 7-ounce Mahi Mahi Fillets
Salt and freshly ground black pepper
2 tbsp crushed macadamia nuts

Thai-Style Coconut Basil Sauce:
2 tbsp olive oil
1 tbsp minced fresh ginger
1 tbsp minced garlic
1 tsp minced dried shrimp
2 tsp fish sauce
1 cup canned chicken stock
1 cup canned coconut milk
1 tbsp palm sugar
10 fresh basil leaves, finely shredded

Heat the olive oil in a large covered sauce pan over medium-high heat. Add the ginger, garlic and dried shrimp and sauté for 2 minutes. Add the fish sauce and stir to deglaze the pan. Immediately add the chicken stock, coconut milk, palm sugar and basil and bring to a simmer. Continue to simmer for 2 or 3 minutes, until the sauce is thick enough to coat the back of a spoon. Set aside and keep warm.

Season the fillets with salt and pepper to taste on each side. Spread the macadamia nuts on a plate and crust the fillet on one side only with the nuts. Heat a frying pan over medium-high heat. Sear the Mahi Mahi for 2 to 3 minutes on each side, or until opaque throughout. Transfer to warmed plates and spoon the sauce around the fish.

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