PLANTATION HOUSE 

PLANTATION HOUSE | Monchong with Watercress, Green Beans, and Tamarind Coriander Broth and Key Lime Pie

At the Plantation House in the Kapalua Resort, you will find some of the best views on the island.  Overlooking the famed Plantation Course, the Plantation House features views of the Kapalua Resort, the Pacific, and the islands of Molokai and Lanai. 

Since opening in 1991, The Plantation House has won prestigious awards and accolades from Wine Spectator Magazines, Taste of Lahaina, and more.  As The Plantation House Restaurant heads into another year of award-winning service, they continue to provide amazing cuisine on the 19th hole on the Plantation Course. 

Loyalists love their outstanding brunches, golfers their lunches, and couples the romantic setting for dinner.  Their chef is sharing his recipe for Monchong with Watercress, Green Beans, and Tamarind Coriander Broth and an old favorite, Key Lime Pie.

Monchong with Watercress, Green Beans, and Tamarind Coriander Broth

INGREDIENTS

  • 4 pieces (6 oz each) Monchong filet
  • 1 lb green beans
  • 1/2 lb watercress

Tamarind-Coriander Broth

  • 5 Tbs coriander seed
  • 1 onion diced
  • 5 cloves garlic, chopped
  • 1 small piece ginger, chopped
  • 1 tsp chili flakes
  • 2 tbs Patis (Filipino Fish Sauce)
  • 2 tbs tamarind paste
  • 1 tsp tomato paste
  • 2 tomatoes, seeded and chopped
  • 8 cups, 2 quarts water
  • Handful cilantro, bruised
  • 1 tbs oil
  • Salt and pepper to taste
  • White Rice

METHOD

  • In a pot on medium heat, toast coriander seeds until fragrant. Add 1 tablespoon oil, onion, garlic and ginger, then sautee until tender. Add chili flake and deglaze with Patis until dry. Add tamarind paste and tomato past, and lightly toast for 1 minute to extract flavor.
  • Cover pot with the chopped tomatoes and water. Season with salt and pepper then bring to a boil. When you reach a boil, reduce to a simmer and bruise a brunch of cilantro with the back of your knife to release the aromatic scent. Add cilantro to simmering broth and cook for 15-20 minutes. Check seasoning, then add beans and cook until tender, about 8 minutes. Remove from heat.
  • Heat a saute pan, season fish with salt and pepper and sear on both sides for about 4 minutes each or until cooked through. Arrange cooked fish in a large bowl and pour enough broth to cover the fish. Add fresh watercress on top along with more cilantro and fresh tomatoes for garnish.
  • Serve family style with white rice and a San Miguel beer. Enjoy!

Key Lime Pie

INGREDIENTS (CRUST)

  • 1 Store bought graham cracker crust pie shell, Or:
  • 1 pie plate: mixture of graham cracker crumbs, sugar, and melted butter

METHOD

  • Use just enough sugar to sweeten the crumbs and just enough butter to make it stick together to form the shell.
  • Bake crust in 350º oven for about 10 minutes.
  • Take out and cool to room temperature.

INGREDIENTS (FILLING)

  • 3 egg yokes, no whites, mixed together until smooth.
  • 1 or 2 cans sweetened condensed milk, depending on size of the pie shell.
  • 1 cup or more key lime juice, again depending on the size of the pie shell.

METHOD

  • Mix egg yokes and condensed milk until well blended.  Add key lime juice to taste.  If it's not tart enough, ad more. 
  • Pour mixture into pie shell.  Bake in a 325º preheated oven for 20-25 minutes.  Do not overcook.
  • Cool on a rack for 10-15 minutes, and then refrigerate until ready to serve. 

 

Monchong and Key Lime Pie Recipes are courtesy of The Plantation House
www.theplantationhouse.com
2000 Plantation Club Drive • Kapalua • HI • 96761
808.669.6299