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Chef Mike Lofaro of Humuhumunukunukuapua’a at Grand Wailea Serves Beautiful Raw Fish

This open air, over-water tropical Polynesian hut style restaurant is what most have in mind when they visit Hawaii. With an extensive seafood menu full of sustainable options and prepared by Chef Lofaro’s deft hand, you truly are in paradise.
By Michelle M. Winner

Chef Mike Lofaro of Humuhumunukunukuapua’a at Grand Wailea Serves Beautiful Raw Fish
 
Prep Time
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Total Time
 
This open air, over-water tropical Polynesian hut style restaurant is what most have in mind when they visit Hawaii. With an extensive seafood menu full of sustainable options and prepared by Chef Lofaro’s deft hand, you truly are in paradise. The winding path to the resturant through tropical gardens blooming with ginger and spectacular views from your table out over the lagoon to the beach are just the begining of a magical evening.
Author:
Recipe Type: Appetizer
Serves: 4
Ingredients
  • 8 ounces Kampachi, cleaned and small diced
  • 1 small garlic clove minced
  • 1 small shallot, minced
  • 1 small knob ginger, minced
  • 2 ounces mustard oil
  • Salt and pepper to taste
Avocado Puree:
  • 1 Each avocado ripe
  • 1 lime juiced juice saved and rest thrown out
  • 1 T Sesame oil
  • Salt and Pepper to taste
Smoked Ponzu:
  • 1 sheet Konbu
  • 1 cup bonito flakes
  • 2 cups water
  • 1 piece kiawe wood
  • ¼ cup soy
  • ¼ cup kalamansi lime juice
Instructions
For the Kampachi:
  1. mix all ingredients and set aside.
For the Avocado Puree:
  1. puree all ingredients until smooth and season to taste.
For the Ponzu:
  1. smoke konbu and bonito for 45 minutes in smoker with kiawe wood, then combine konbu and water in pot bring to simmer and let sit for 20 minutes add bonito and allow to sit for 20 minutes, strain and cool, add soy and kalamansi lime to taste (more or less might be needed).
  2. To plate in a shallow bowl mold in the middle of the bowl a small amount of avocado puree, top with the kampachi and flood bowl with aprox. 2 ounces of smoked ponzu, garnish with micro cilantro and serve.
Michelle M. Winner

Michelle M. Winner

Michelle was born with bags packed and a fork in her hand. As a culinary travel writer and confirmed foodophile she delights in the discovery of new flavor profiles, spices, salts and herbs. Based in one of the world's foodie meccas; Portland, Oregon, not far from Pinot Noir heaven, she shares food news and chef's recipes. Her photography has appeared in Saveur Magazine and her column Culinary Traveler has appeared in Forbes online, WSJ online, Business Insider and Condé Nast Digital Media. As President of The International Food Wine & Travel Writers Assoc. and a confirmed globetrotter; she still keeps her bags packed and fork in hand (well . . . except through airport security.)

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Originally Published: January 10, 2013

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