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Local Flavors Featuring...
The Sea House at the Napili Kai is one of Maui's magical spots. We often dine there for breakfast, or stop in for lunch and pupus after a day on the beach. I love watching the sunset, and then the moonlight reflecting on the waves as they lap onto the shore of Napili Bay.
I am thrilled that Chef Craig at the Napili Kai is sharing their island tasting menu with us. Artfully prepared and served on tasting spoons, this is a fun way to bring the magic of Maui home to you.
ISLAND SEAFOOD TASTING
Serves 4 on Tasting Spoons
Kampachi with Lemon Macadamia Oil
Ahi Poke
Poisson Cru
Crab and Saffron Aioli
POISSON CRU (Prepare 4 hours ahead)
Ingredients
| 4 oz. |
Light Fish (Mahimahi, Hapu, or Opakapaka) |
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Clean fish of blood line or fat, dice into 1/2" |
| 1 |
Small red onion, diced 1/4" |
| 1 |
Yellow sweet pepper, diced 1/4" |
| 1 |
Red sweet pepper, diced 1/4" |
| 1/2 oz |
Chives, Making 8- 1" batons, fine cut remaining |
| 1 |
Lemon, juiced |
| 1 |
Lime, juiced |
| 1 tsp |
Kosher Salt |
| 2 oz |
Coconut milk, the thick layer on top |
| 4 |
Terragon flowers |
Method:
| * |
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Mix the fish with the citrus juice and salt. |
| * |
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Allow to marinate for 4 hours, stir periodically. |
| * |
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Drain the excess juice from fish, and mix with coconut milk, onion, peppers and chives. Reserve a small amount of each for garnish. |
| * |
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Place a small mound of the mixture in the center of the spoons and top with the diced vegetables and chives. Stick the chive batons and tarragon flower in as a bouquet. |
KAMPACHI WITH LEMON MACADEMIA OIL
Ingredients:
| 4 oz |
Kampachi Filet sliced paper thin |
| 1 |
Small bunch golden pea sprouts |
| 1 |
Small sweet pepper, 2 " batons |
| 2 oz |
EVOO |
| 2 tbs |
Macadamia Nuts |
| 1 |
lemon, juiced |
| 1 tbs |
Smoked salt |
Method:
| * |
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In a saute pan, heat the oil and add the nuts. Cook until the oil begins to brown slightly and remove from heat. |
| * |
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Whisk in the lemon juice and strain out the nuts. |
| * |
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Lay the fish in strips overlapping each other and place the sprouts and peppers at one end across the fish, and roll up to make a flower from the fish with the sprouts and pepper sticking out on top. |
| * |
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Place the fish in the center of the spoon and drizzle with the lemon oil and sprinkle with a few pieces of smoked salt. |
AHI POKE
Poke Ingredients:
| 4 oz |
Sashimi grade ahi, diced 1/2 " |
| 1 |
Small golden tomato, diced 1/2" |
| 1 |
Small red tomato, diced 1/2" |
| 1 |
Small sweet pepper, cut in 1/4" rings |
| 1 oz |
Ocean salad (seaweed salad) |
| .25 oz |
Spicy tobiko caviar |
Sauce Ingredients
| 1/4 cup |
Oyster Sauce |
| 1 tbs |
Fresh Lemon Juice |
| 1 tbs |
Pickled Ginger |
| 1 tbs |
Honey |
| 1 tsp |
Sambal (garlic chili paste) |
| 1 tsp |
Sesame Seeds |
| 1 tbs |
Sesame Oil | Method:
| * |
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Place all ingredients for the sauce in a blender, except sesame seeds, process until smooth, whisk in seeds. |
| * |
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Mix the Ahi and tomatoes, add 2 oz of the sauce. You may end up with extra sauce. |
| * |
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Once the poke is mixed, place a small amount in the center of the spoons and top with a slice of pepper then a pinch of ocean salad finish, with a small amount of tobiko on top. |
CRAB WITH SAFFRON AIOLI
Ingredients:
| 2 oz |
Swimming crab, or any you prefer |
| 1 tbs |
Saffron Threads |
| 1 |
Egg Yolk |
| 2 oz |
Olive Oil |
| 1 tsp |
Minced Garlic |
| 1 tsp |
Kosher Salt |
| 4 each |
Cilantro Flowers |
Method:
| * |
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In a food processor, add the yolk, garlic, salt and 3/4 of the saffron. Blend on medium and drizzle in the oil until thick. |
| * |
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Blend with crab just to coat the crab and not break it up. Reserve some sauce for on top. |
| * |
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Place a small mound in the center of the spoon and top with a piece of crab, a small dot of sauce, a few strands of saffron, and the cilantro flower. |
PLATING:
Ideally, each dish is served on a four small spoons or tasting dishes.
The Island Seafood Tasting is Courtesy of
The Sea House Restaurant at Napili Kai Beach Resort
(808) 669-1500 • www.NapiliKai.com
The Sea House is open from 7 am to 9 pm daily, for breakfast, lunch, pupus, happy hour, and dinner.
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