Chef David Paul Johnson. Photo by Sean Michael Hower.
DAVID PAUL JOHNSON
Chef David Paul Gourmet Catering and Private Chef Services
All of my seafood dishes with the exception of scallops are from Hawaii and Maui, Maui cattle and pork are used as much as possible as are local vegetables. My menu is in development, but my favorite item so far Truffle Risotto with Butter Poached Lobster and Miso-Truffle Cream. I like to use smoked paprika–it just adds such a profound flavor to my cuisine when used sparingly. My sashimi recipe utilizes all the wonderful bounty from our waters in so many ways. I’m sharing this recipe because it just kills me to see people douse their fish with salty soy sauce and a heaping spoonful of wasabi paste. You cannot the taste the beauty of fresh island fish that way, which is why I don’t even offer it anymore. Let the fish do the work, everything else is a complement to it that way.
Never, ever put your nice kitchen knifes in the dishwasher! It dulls them beyond repair.
4 oz thinly slice fresh ono cut sashimi style
1/4 fresh avocado cut into thin slices
1/4 fresh mango cut into thin slices
1/2 oz white soy sauce
1 tb dark Tamari soy sauce
1/2 oz citrus juice (lemon, lime and grapefruit combined)
1 tb white balsamic vinegar
1 tb rice wine (Mirin)
1 oz olive oil blended with 1 clove of garlic, 1 Serrano chili (seeded), 2 sprigs of fresh cilantro
1 pinch of coarse salt (we used Pink Himalayan)
1 pinch of black sesame seeds (lightly toasted)
To assemble begin with layering the mango, avocado and ono, alternating colors into a single row on a sashimi dish or rectangular plate.
Combine oil with the garlic, chili and cilantro in a blender or chop very fine by hand or in a mortar.
Combine the soy sauces, citrus, white balsamic vinegar and mirin in a small bowl.
Spoon a substantial amount of soy mixture over the row of sashimi until it is almost swimming in liquid.
Spoon a single straight line of the oil mixture across the sashimi, sprinkle salt and garnish with black sesame seeds.