1/2 lb fresh Lehi Fillets
3 cups Kula greens
1 tbsp sea salt
½ tbsp course ground pepper
6 wonton skins, julienne and deep-fried
1 tbsp chili paste
1 cup extra virgin olive oil
Pink peppercorn (optional)
Plastic wrap
Citrus Herb Vinaigrette Ingredients:
1 cup orange juice 2 tbsp Thai basil, chopped
½ cup lemon juice 2 tbsp dill, chopped
½ cup lime juice 2 tbsp cilantro, chopped
½ cup mirin 2 tbsp tarragon, chopped
1 tbsp jalapeno pepper, minced
Mix chili paste and oil together and reserve. Cut fish into 18 slices. Lay slices between plastic wrap and gently pound out into thin sheets. In a bowl, mix together all the herb vinaigrette ingredients and reserve chilled. Vinaigrette will hold for 5 days.
Arrange 3 slices of fish per plate. Ladle some vinaigrette over fish, arrange a small bouquet of Kula greens in center, and top with some of the deep fried wonton. Drizzle a light amount of the chili paste and oil on the fish, sprinkle with sea salt and pepper and serve.
Serves 6
