Bottomfish Recipe Cards

B I G E Y E & Y E L L O W F I N T U N A

Texture & Flavor:Moderate to Robust flavor medium/firm texture

Serves 4 people

S E A R E D A H I O V E R P O H O L E S H O O T S

Sweet Soy Sauce & Green Onion Oil Drizzle

Method: Heat a fry pan over high heat. Season ahi with salt and pepper and roll into the black and white sesame seed mixture. Sear in pan about 30 seconds per side. Remove and let cool. Slice into uniform slices and reserve on the side.

Pohole shoots:2 cups pohole shoots, cut 1 inch long4 cups water2 ounces white vinegar or lemon juiceBring water and vinegar to a boil. Add pohole shoots and simmer for about 4 minutes. Remove and rinse with cold water. Refrigerate until ready to use.

Soy Sesame dressing:Combine the following and whisk until fully incorporated. 1/2 cup sugar3/8 cup soy sauce1.5 cup oil2 each lemons

Mix pohole shoots with 1/4 cup sesame dressing.

Sweet soy sauce: 1 cup mirin1/2 cup soy sauce1/2 cup sugar

In a non reactive sauce pot, add all of the ingredients. Bring to a boil and let simmer for about 3 minutes over low heat. Thicken with cornstarch and water. Simmer for another 4 minutes until cornstarch taste is gone and sauce is clear and shiny. Strain through a fine sieve.

Plating: Divide seasoned pohole shoots onto plate. Place sliced ahi over shoots. Drizzle sweet chile over ahi. Garnish with chopped green onions.

3/8 cup sesame iol2 tsp toasted sesame seedssalt and pepper to taste

1/4 cup sake1/4 cup sweet chili for chicken

Russell SiuChef, 3660 on the Rise

Texture & Flavor:Moderate flavor with firm texture

Serves 4 people

P A C I F I C B L U E M A R L I N

B L U E M A R L I N T E M P U R A

Seasoned Dashi with Shichimi

12 each 2 ounce portion of marlin1 cup tempura flour1/2 cup ice water (may need more to get desired consistency)1/4 cup flour salt and pepper to taste1 quart fry oil (heated to 350 degrees)

Method:Season marlin with salt and pepper. Dredge in flour and shake off excess. In a non reactive bowl, add tempura flour. Whisk in water slowly till batter has a consistency of thick maple syrup. Place floured fish into batter and coat evenly. Place in fryer for about 3 to 4 minutes.

Seasoned dashi with shichimi2 cups dashi (Japanese soup stock)1/4 cup teriyaki sauce3 tbsp ponzu1 tbsp ginger, finely grated2 tbsp green onions, chopped1/2 tsp shichimi

In a sauce pot add the ingredients and mix well.

Plating: Ladle about 3 to 4 ounces of seasoned dashi onto bottom of a pasta bowl. Place 3 fillets of marlin atop sauce. Garnish with cilantro and black sesame seeds.

Russell SiuChef, 3660 on the Rise

Kajiki

Texture & Flavor:Moderate flavor with firm texture

Serves 4 people

P A C I F I C B L U E M A R L I N

B L U E M A R L I N T E M P U R A

Seasoned Dashi with Shichimi

12 each 2 ounce portion of marlin1 cup tempura flour1/2 cup ice water (may need more to get desired consistency)1/4 cup flour salt and pepper to taste1 quart fry oil (heated to 350 degrees)

Method:Season marlin with salt and pepper. Dredge in flour and shake off excess. In a non reactive bowl, add tempura flour. Whisk in water slowly till batter has a consistency of thick maple syrup. Place floured fish into batter and coat evenly. Place in fryer for about 3 to 4 minutes.

Seasoned dashi with shichimi2 cups dashi (Japanese soup stock)1/4 cup teriyaki sauce3 tbsp ponzu1 tbsp ginger, finely grated2 tbsp green onions, chopped1/2 tsp shichimi

In a sauce pot add the ingredients and mix well.

Plating: Ladle about 3 to 4 ounces of seasoned dashi onto bottom of a pasta bowl. Place 3 fillets of marlin atop sauce. Garnish with cilantro and black sesame seeds.

Russell SiuChef, 3660 on the Rise

Kajiki

Serves 4 peopleTexture & Flavor:Delicate with medium firm texture flavor

G I N G E R C R U S T E D O P A K A P A K A

Plum Chili Sauce

P I N K S N A P P E R

4 each opakapaka fillets 6 ounces1/8 cup ginger, grated1/8 cup green onion, finely chopped1.5 cups panko1/8 cup oil or clarified butter kosher salt and black pepper to taste

Method: Mix together ginger, scallion, cilantro and panko. Season fillets with salt and pepper. Press one side of fillet onto panko mixture making sure that the crust is even across the fillet. Pan fry panko side down first in a hot pan with oil. When golden brown, turn and continue cooking till fish is cooked through (about 5 minutes over medium heat).

In a non reactive sauce pot, add plum wine, rice vinegar, lime juice, scallion, shallots, ginger, shallots and lingham chili. Reduce by half the volume. Add heavy cream and reduce till cream starts to thicken. Whisk in butter slowly till all of the butter is incorporated. Strain through a fine sieve and season with salt and pepper.

Plating: Ladle 2 ounces of sauce onto center of plate and place cooked fillet onto sauce. Garnish with a sprig of cilantro.Plum chili sauce:

2 cups plum wine1 cup rice vinegar1 each lime (juice only)2 tbsp scallion, chopped2 tbsp ginger, chopped

2 tbsp shallots, chopped2 tbsp lingham chili sauce3/4 cup heavy cream1.5 cups butter, unsalted kosher salt and pepper to taste

Russell SiuChef, 3660 on the Rise

Serves 4 peopleTexture & Flavor:Delicate with medium firm texture flavor

G I N G E R C R U S T E D O P A K A P A K A

Plum Chili Sauce

P I N K S N A P P E R

4 each opakapaka fillets 6 ounces1/8 cup ginger, grated1/8 cup green onion, finely chopped1.5 cups panko1/8 cup oil or clarified butter kosher salt and black pepper to taste

Method: Mix together ginger, scallion, cilantro and panko. Season fillets with salt and pepper. Press one side of fillet onto panko mixture making sure that the crust is even across the fillet. Pan fry panko side down first in a hot pan with oil. When golden brown, turn and continue cooking till fish is cooked through (about 5 minutes over medium heat).

In a non reactive sauce pot, add plum wine, rice vinegar, lime juice, scallion, shallots, ginger, shallots and lingham chili. Reduce by half the volume. Add heavy cream and reduce till cream starts to thicken. Whisk in butter slowly till all of the butter is incorporated. Strain through a fine sieve and season with salt and pepper.

Plating: Ladle 2 ounces of sauce onto center of plate and place cooked fillet onto sauce. Garnish with a sprig of cilantro.Plum chili sauce:

2 cups plum wine1 cup rice vinegar1 each lime (juice only)2 tbsp scallion, chopped2 tbsp ginger, chopped

2 tbsp shallots, chopped2 tbsp lingham chili sauce3/4 cup heavy cream1.5 cups butter, unsalted kosher salt and pepper to taste

Russell SiuChef, 3660 on the Rise