Tempura of Moi with Avocado, Grapefruit, Myoga Nanbanzuke and Nitsume Sauce
- 2 baby frisees, cleaned light green parts only
- 1/4 cup bull's blood microgreens
- 1/8 cup green onions, julienne
- 1/8 cup carrots, julienne
- 1/8 cup daikon, julienne
- 1/8 cup hearts of palm, julienne
- 4 grape tomatoes, halved
- 1/8 cup sea asparagus
- small leaf basil
- 2 cloves fried garlic, (minced then pan-fried)
- dried chili, minced
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 1/2 tablespoon extra virgin olive oil
- Hawaiian salt, to taste
- 1 part cornstarch
- 1 part karaageko (tatsutaage-ko)*
- 4 Moi filets
- 4 myoga blossoms
- peanut oil, for sauteeing the myoga
- Nanbanzuke sauce
- 1 avocado, skinned, and divided into 8 slices
- 1 Ruby Red grapefruit, sectioned without membrane
- Nitsume sauce
- Clean frisee by removing hard dark green parts and stem. Soak in ice water for 5 minutes and drain.
- Carrot and daikon should be cut into 1-inch size.
- Julienne green part of the scallions and soak in cold water. Drain.
- After all the ingredients are drained well, toss together with all the other ingredients except for dried chili and garlic and store chilled with a dry towel underneath to absorb any excess water.
- Dress salad with olive oil, lemon juice, lemon zest and Hawaiian salt. Garnish with fried garlic and dried chili and use immediately.
- Cut myoga in half lengthwise. Saute the myoga in a saute pan over medium heat till golden brown on each side and deglaze the pan with nanbanzuke sauce.
- Coat fish filets in the cornstarch/karaageko mixture and deep fry in oil until crispy. Sprinkle with a little salt and serve immediately.
- Brush the nitsume sauce on the plate. Place the slice of the avocado, grapefruit and nanbanzuke myoga on top of the nitsume sauce and place the hot tempura moi on top and the salad mixture to finish.
*If karaageko is not available use straight cornstarch.