Dinner Solved

THE STORY. Can you cook a gourmet dinner and enjoy the party, too? Three top chefs use their classic culinary skills to lead us through a successful dinner, start to finish. Because, once you solve the mystery of how to throw a great dinner party—the who, where and with what delicious dishes—everyone wins.


Published:

(page 2 of 6)


Photo by Alex Viarnes



JAPANESE YELLOW TAIL A LA PLANCHA with roasted garlic & carmelized leek sauce


ACTIVE TIME: 15 MIN, START TO FINISH: 45 MIN 

SERVES 10


In Spanish, a la plancha refers to cooking on a flat surface. Locally, you may see it referred to as tataki-style. Whatever you choose to call it, cooking the fish at home in a cast-iron skillet on high heat is ideal for searing fish; it creates an excellent crust, while keeping the center rare. Sliced into pieces, this chopstick-worthy dish is perfect for appetizer grazing.


1    pound hamachi or 'ahi

FOR SAUCE
1     cup Yamasa shoyu
1     cup Mitsukan rice vinegar
1     cup sugar
11/2    cups leeks, only the white part, sliced thin (substitute with shallots)
1     tablespoon roasted garlic
11/2     tablespoons Kayoda sesame oil
1     tablespoon chili oil

FOR GARNISH
1     cup kawari radish sprouts
1     cup watermelon radish
1.  TO COOK LEEKS:
Cook leeks in a pan with two tablespoons of oil until dark golden brown.

2.  TO ROAST GARLIC:
For roasted garlic, season garlic head with salt and pepper and drizzle with a little oil. Wrap in foil and bake in a 350-degree oven for 45 minutes. When cool, squeeze out garlic pulp.

3.  TO MAKE SAUCE: 
Blend all sauce ingredients in blender until smooth and chill.

4.  TO SEAR FISH: 
Using a cast-iron skillet on high heat, sear each side of the fish until golden brown. Remove and slice.

5.  TO ASSEMBLE: 
Pour the sauce on the plate and arrange the slices of fish. Garnish with radish sprouts.





















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