Kō’s Chef Tylun Pang’s Ginger Steamed Kumu with Chinese Sausage @FairmontKeaLani

0308127612

Photo Courtesy of Fairmont Kea Lani

TYLUN PANG

The Fairmont Kea Lani and Ko Restaurant

808-875-4100

Fairmont.com

 

MY STORY…

Nearly 90 percent of the produce served at Ko is from local farmers. The Mauka Harvest Salad has a blend of five baby lettuces from Triple N Farm, as well as Pohole Fern Shoots picked by the Kanoa family in Hana. A portion of the sales from this salad is donated to Maui County Farm Bureau’s Growing Future Farmers Initiative. Ahi on the Rock is THE signature dish of Ko. It is sashimi-grade tuna, brushed with macadamia nut oil and is brought to your table seasoned with shichimi pepper and Molokai artisan sea salt, made by salt-master Nancy Gove. You sear the raw tuna pieces yourself on a hot 500-degree Ishiyaki stone and eat it with and orange miso dipping sauce. It’s a must order–lots of fun to sear and to eat. A recipe I like to prepare is Ginger Steamed Kumu with Asian sausage and scallions. It’s light and lets you taste the flavor of the fresh fish. This recipe was my dad’s. He would serve fish whole for special occasions at family gatherings, so it’s special to me.

 

MY TIP…

Know your food sources: who gets it and where it comes from. Don’t be afraid to ask–it’s important! It teaches you to respect the food you’re cooking with.

 

MY RECIPE…

Ginger Steamed Kumu with Asian sausage and scallions

Makes 2-3 Servings

 

Ingredients

1 ½ pounds kumu, scaled and cleaned

3 each lup cheong (Chinese sausage, about 4 ounces) thinly sliced on the diagonal

1 tablespoon chung choi (salted turnip), rinsed and minced

1 tablespoon julienned ginger

1 teaspoon salt

2 tablespoons soy sauce

2 tablespoons peanut oil

1 teaspoon oyster sauce

For the garnish:

4 green onion stalks, sliced on the diagonal

1 small bunch cilantro, cut into sprigs

Method:

Slice the lung cheong and the chung choi per the instructions in the ingredients list. Peel and julienne the ginger.

Fill the bottom of a tiered steamer (or a large pot with steamer insert) with water and bring it to a boil over high heat. If you don’t have a steamer, you can improvise one with a large pot and a stand that will lift the plate of fish slightly above the level of the water.

Place cleaned kumu in an attractive heat-proof serving dish. Season with salt and chung choi. Arrange the ginger and lup cheong slices on top of the fish.

Put the place of fish in the steamier and steam for 20 minutes. Check the water occasionally to make sure that the steamer doesn’t boil dry.

While the fish is steaming, mix the soy sauce and oyster sauce in a small bowl. Cut up the green onions and cilantro for the garnish.

Remove the fish from the steamer. Pour the soy and oyster sauce mixture over the fish. Garnish with the green onion and cilantro.

Heat the peanut oil in a small saucepan over high heat. When the oil has just started to smoke, carefully drizzle it over the fish. Serve the fish immediately.

 

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