Top 5 Popular fish recipes in Hawaii

In Hawaiian food course, fishes make a great item. They are abundantly available all over the island, and are so easy to cook. Moreover, there are more than 1000 fish varieties that Hawaiians relish to have on their food platter.

So unique is the Hawaiian style of fish cooking, that we just could not hold our top 4 Hawaiian fish recipes for any event.

1.  Lomi Lomi/ Salmon salad:

A popular side dish in Hawaii, Lomi Lomi is essentially a cold served Salmon fish in tomato salad. It carries the Mediterranean essence owing to the presence of a lot of fresh European colonial ingredients like onions, Brussels sprouts, peas and onions. Salted salmon fillets are mixed with finely chopped tomatoes and green onions. Hawaiian onions are used whenever available. Lomi Lomi derives its name from the marinating technique that resembles message. The fish juice and tomatoes mix to give a rather invigorating aroma. 

How to serve:

It complements traditional Hawaiian dishes like ahi tuna, kalua pig, poi and other ethnic items.

2.  Grilled Mahi mahi:

Hawaiian population loves this common dolphin fish. Also called Dorado, mahi mahi is served like a sushi, but its true taste is revealed when it is marinated in coconut milk, tamarind sauce and chilli sauce. Grilled till it looks smoked from the outside, Mahi Mahi is a popular barbeque item, often beating the best of beefs and pork grilled items. 

How to serve:

Grilled Mahi mahi is swerved as a starter, and trails a series of stick chops platters. Fillets of mahi mahi are separated by exotic fruits and local vegetable slices, placed neatly on stick, and coated by caramelised brown sugar, and sprinkled black pepper, cayenne pepper and mayonnaise.

3.  Crimson jobfish patties:
Locally known as Hawaiian pink snapper, this colourful item is very popular as a party recipe. It is often cut into thin slices, and rolled inwards after filling it with ginger garlic paste, capsicum slices, diced tomatoes and fresh goat cheese.  The patties also contain finely grated shrimp meat and tomato juice.

How to serve:

Neatly rolled into flower shaped patties, this item is served along with coriander sauce, red chillies sauce and crab soup.

4.  Tempura:

An iconic Japanese dish, Hawaiian Tempura is an amazing mix of ethnic taste and aroma. It is a healthy blend of seafood, consisting of sea weed algae and fishes. Deep fried till it gains a crispy texture, Tempura batter is made of soft corn flake, eggs, starch, and spices. Thin slices of vegetables and seeds are added over the batter, and then deep fried in hot oil. 

Hawaiians prefer to use Canola oil for frying purpose, and that is what gives Hawaiian Tempura its flavour. Common ingredients used in Tempura are shellfish, bass, crabs, Hawaiian snapper, Dorado, blanched squid, salmon, watercress, algae, bell pepper and eggplant.

How to serve:

Crispy Tempura fritters and chips are served with noodles, steamed rice and tempura soup.

Enjoy the cold fish varieties, molluscs, crabs, shrimps and squids served as raw delicacies, while steamed, roasted and even pot-cooked under earth recipes are equally delicious.

For more delicious hawaiian recipes visit here@  Hawaiian Fish Recipes & Seafoods

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Slow Cooker Beef Pot Roast Recipe

The real secret here is making sure you sear the meat before the long, slow braising.

Ingredients:

• 1 (5 pound) bone-in beef pot roast
• salt and pepper to taste
• 1 tablespoon all-purpose flour, or as needed
• 2 tablespoons vegetable oil
• 8 ounces sliced mushrooms
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon butter
• 1 1/2 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 2 1/2 cups chicken broth
• 3 medium carrots, cut into chunks
• 2 stalks celery, cut into chunks
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme

Cooking Process:

• Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.
• Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.
• Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
• Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.
• Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.
• Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.
• Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
• Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
• Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.

Serving Suggestion:

Serve with mashed potatoes.

Cook’s Note:
Look for a 7-bone beef pot roast.

Easy Cleanup:

Try using a liner in your slow cooker for easier cleanup.

See more Hawaiian Recipes Visit Here@ Hawaiian Crockpot Recipes

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Ono Bacon Wrapped Kim Chee Wings Recipe

A nice twist on the buffalo wing, this is my simple Kim Chee wing recipe wrapped with bacon.  For the seasoning, I use Noh Foods Kim Chee seasoning and a few other ingredients.

Ingredients:

• 1 - 1/12 lb chicken wings
• 1 package Noh Kim Chee Seasoning
• Salt & pepper to taste
• 1 tablespoon sesame oil
• Bacon strips cut in half
• Oil for frying
• Kim Chee Base Sauce (optional)

Cooking Process:

• Put chicken wings in a bowl.  I prepared mine lollipop style, but to keep it simple, just use regular chicken wings.  Sprinkle kim chee seasoning onto wings, season with salt and pepper and drizzle sesame oil.  Mix well and allow to marinate for 30+ minutes.  If mixture is too dry, add just a little bit of water.
• Heat oil to 375.  Take pieces of bacon and cut in half.  wrap each wing with a piece of bacon.  Insert toothpick to hold bacon to wing.  Fry wings in 2-3 batches for 12-15 minutes or until golden brown.  Repeat until all wings are cooked.

Optional: If you like your wings dripping with sauce, you can toss cooked wings in dashi kim chee base just before serving or use base as a dipping sauce.

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Mini Korean-Style Food Kimbap Spam Musubi

I thought I would share one of the recipes in our newest cookbook: “Cooking Hawaiian Style Volume 2” These are mini Korean-inspired musubi made with diced carrots, spam, korean nori, daikon and a touch of roasted sea salt. They make the perfect pupu-sized bite for any party. You can purchase our cookbooks online which have many exclusive recipes that aren’t on our website at most retail outlets in Hawaii or on our website or amazon.com.

Ingredients:

• 4 cups cooked rice
• 1/2 carrot, finely diced
• 5 slices spam, finely diced
• 1/2 cup daikon, diced (pat dry)
• 3-4 tablespoons sesame oi
• Salt to taste
• 3 packages Korean seasoned seaweed, crumbled
• 2 tablespoons toasted sesame seeds

Cooking Process:

Cooke rice and allow to cool for 10 minutes. Finely dice carrots, spam and daikon into little cubes. Fry Spam in 1 tablespoon sesame oil until golden brown, remove from pan and set aside. Using the same pan, add carrots and cook over medium heat for 2-3 minutes to bring out the color and reduce the liquid. Pat daikon down with paper towels and add to pan with carrots and cook for an additional minute. In a bowl, combine rice, Spam, carrots and daikon. Mix gently and add remaining sesame oil and season to taste with salt according to your taste. Rip seaweed into tiny pieces and mix into rice mixture. Finish with sesame seeds. Form into mini 1″ -2″ round balls. Arrange on platter and finish with fine roasted salt for added flavor (optional).

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Red Snapper Veracruz Style Recipe

I love red snapper for this, but any white, flaky fish will work. By the way, many Veracruz style fish recipes call for pickled jalapenos, but I think there’s plenty of acidity in this from the lime and tomatoes, so I like the fresh pepper a little more.

Ingredients:

• 2 tablespoons olive oil
• 1/2 white onion, diced
• 3 cloves garlic, minced
• 1 tablespoon capers
• 1 tablespoon caper juice
• 1 cup cherry tomatoes, halved
• 1/3 cup pitted, sliced green olives (such as Castelvetrano)
• 1 jalapeno pepper, seeded and chopped
• 2 teaspoons chopped fresh oregano
• 2 teaspoons olive oil
• 2 (7 ounce) red snapper fillets, cut in half
• salt and pepper to taste
• 1/2 teaspoon cayenne pepper, or more to taste
• 2 limes, juiced

Cooking Process:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minutes.
• Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine.
• Stir in tomatoes, olives, jalapeno pepper, . Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes. Remove from heat; stir in oregano.
• Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture. Top with 1 snapper fillet, salt, black pepper, and cayenne pepper. Top with more filling and juice from 1 lime. Repeat with remaining snapper fillet, seasoning, and lime juice in a second baking dish.
• Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.

See more Seafood Recipes Visit Here@ Hawaiian Seafood Recipes

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Grilled Peanut Butter Teriyaki Chicken

If you are looking for a new chicken recipe, try this delicious twist on teriyaki chicken.  The addition of peanut butter makes this chicken dish absolutely amazing!

Ingredients:
Grilled Peanut Butter Teriyaki Chicken

• 8-10 chicken thighs or chicken breasts

Marinade:

• 1 small onion, grated
• 2 cloves garlic, grated
• 1-inch ginger, peeled, grated
• 6 tablespoons creamy peanut butter
• ½ cup Aloha shoyu (soy sauce)
• ½ cup sake
• ¼ cup sugar

Cooking Process:

In a shallow pan; combine marinade ingredients. Marinate chicken 3 hours or overnight. Grill until cooked through; basting as needed. Serves 4-5

how to serve:

No nutritional data for this chicken recipe

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Gordon Lum's Island Spare Ribs w/Black Bean Sauce

Gordon Lum comes from the family that created Lum's char siu sauce which is still sold worldwide in stores.  We met Gordon through Popo June Tong who was also a guest on our Cooking Hawaiian Style TV show.  Gordon's spare ribs with black bean sauce is made the old, traditional way with lots of love.

Ingredients:

3.25 lbs. island spare ribs cut into bite sized pieces

Black Bean Sauce:

• 4 Tbsp salted black beans
• 3 cloves garlic
• 4 tsp oyster sauce
• 4 tsp liquor (whiskey, sake, sherry, etc.)
• 4 tsp vegetable oil
• 2 tsp Hawaiian salt
• 1 tsp sugar
• 4 Tbsp corn starch
• 1 stalk green onions

Cooking Process:

Rinse the spareribs to remove bone chips etc. then drain.  Rinse the salted black beans, hand squeeze to remove water and rough chop. Peel and finely chop the garlic. Thinly slice the green onions.  Combine the Black Bean Sauce ingredients into a bowl and mix.  Add the island spareribs to the bowl and mix. If possible, line or layer  the spareribs against the sides of the bowl.  

Add water to the steamer and heat. When the water boils, place the bowl of spareribs into the steamer and steam for 1 hour.  Remove the bowl from the steamer. Some of the steam will have collected in the bowl as a liquid. Stir and a gravy will develop. Serve with rice.

Tip:  “Island” spareribs are what you will normally find in Chinatown.  Ask the butcher to cut the spareribs with a bandsaw rather than chopping it with a cleaver; there will be less shattered bones to deal with. “Mainland” spareribs are what you would find at supermarkets, Costco or Sam’s Club and can also be used.

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Maile Symmonds Uni Tobiko Bucatini

Maile Symmons of Maile's Thai Bistro and Bellini's Bistro and Bar joins us again on Cooking Hawaiian style to make her uni tobiko bucatini.

Ingredients:

• 4 ounces bucatini
• 4 ounces sea urchin
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 2 galic cloves, minced
• 2 tablespoons heavy cream
• 4 tablespoons pasta water
• 1/8 teaspoon black pepper
• ½ teaspoon black tobiko
• 2 large shrimp

Cooking Process:

In a mini blender combine uni and butter, set aside. In a large pot of boiling water add salt and cook pasta until al dente (about 7-8 min). Just before draining measure out 1/2 cup of cooking water. Drain pasta and set aside. Season shrimp with salt and pepper. In a hot pan, pan-sear shrimp until cooked and set aside. In same pan add olive oil and garlic (make sure not to burn garlic) stir for a min. Now add uni puree, reserved pasta water, and salt and pepper. Stir for a couple minutes and slowly add heavy cream. Add black Tobiko and pasta turn off heat and fold pasta and sauce together. Plate and garnish pasta with shrimp.

See more seafood recipes visit here@ Hawaiian Seafood Recipes

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Hoisin Chicken Skewers Recipe

Super simple recipe for very flavorful hoisin chicken skewers - perfect for the BBQ grill and for potluck gatherings!

Ingredients:

• 2 ½-3 lbs. boneless, skinless chicken thighs, 1-inch pieces
• Wooden skewers; soaked in water 30 minutes
• Garnish: chopped green onion

Marinade:

• ½ cup hoisin sauce
• 2/3 cup ketchup
• ¼ cup Aloha Shoyu
• 3 tablespoons sugar
• 2 tablespoons white wine vinegar
• 1 teaspoons chili garlic paste

Cooking Process:

In a shallow dish; combine marinade ingredients. Marinate chicken pieces 30 minutes. Thread chicken pieces onto skewers. Grill until cooked through. Garnish with green onion. Serves 4-6.

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Noh Easy Kalbi Ribs Recipe

Korean BBQ made easy using NOH Foods Korean Barbecue Seasoning Mix!  Cooking was never easier!

Ingredients:

• 3 packages NOH Korean Barbecue Seasoning Mix
• 1 1/2 cup water
• 3 tablespoons vegetable oil
• 3 tablespoons sesame oil
• 3 lbs beef short ribs

Cooking Process:

Combine contents of package with water, cooking oil and sesame oil and blend/stir well.  Marinate short ribs in sauce for 2 to 4 hours. (For best results, marinate overnight.) Barbecue, broil, or pan fry the short ribs, basting frequently. Easy & Ono!

For more hawaiian Recipes Visit here@ Hawaiian NOH Foods Recipe

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Hawaiian Classics: Top 6 Tropical Drink Recipes for Every Event

The serene beaches and the sizzling sunshine... add to it the smooth and sultry drinks straight from the fountains of Hawaii. Hawaiian beverages recipes are popular not just in the island restaurants, but across the world. We bring you some of the most exotic Hawaiian styled cocktails and tropical drinks that would leave you spell bound for a very long time for sure.

1.  Hawaiian Green Appletini:

Also called apple martini, appletini Hawaiian-styled concoction is a sparkling green cocktail made using tropical vodka, apple cider vinegar and apple brandy. Often served as part of pre-party refreshment, Hawaiian clubs serve different versions of appletini made of schnapps and melonliquor. Rumpletini is a Green Appletini made using rum and fresh lemon juice. Always served with a slice of raw apple, this cocktail has more followers in Polynesia than anywhere else on the planet.

2.  Bahama Mama:

Considered as the mystical tropical drink for couples, it is the most preferred Hawaiian drink among couples and groups. Officially known to be the “true bred” Hawaiian cocktail recipe, it contains a mix of Hawaiian classics- Coconut rum, banana liqueur, coffee extracts and citrus extracts. 

Popular versions of Bahama Mama cocktail feature orange juice, pineapple syrup, raspberry and grenadine. It’s the freshly extracted coconut milk that gives Bahama Mama its iconic mushy and smooth touch.

3.  Blue Hawaii:

Perfectly named, Blue Hawaii is never short of making stories. Followed by adults for its enriching flavour, this cocktail recipe features an enigmatic twist of tropical rum, pineapple juice, Curacao and vodka. Cream of coconut is added, like in most Hawaiian recipes to give it a luscious appeal. 

Its signature blue hue is attributed to the used of Blue Curacaosyrup. It is served with garnished mint and sliced pineapple, topped by a singleton cherry.

4.  Mimosa Hawaii:

A juicy punch with cocktail base, Mimosa derives its name from the exotic flower. A sweet flavour is what draws regular drinkers towards Mimosa. Created by dousing pints of pineapple juice and apricot nectar into champagne, it is served in orange juice base giving it a rather spicy aroma. The perfect pool party member, Mimosa Hawaii is not just popular in the island resorts but also on some of the best airline services. 

5.  Strawberry Daiquiri:

Rums and lot of fruity extracts, that’s Daiquiri Hawaiian cocktail for you. A Strawberry Daiquiri is served with a pack of crushed ice, blended with lime and orange liqueur. If white rum and ripe strawberries don’t sound too sweet, this cocktail has oodles of powdered and caramelised sugar. Served with chicken BBQ and shrimp fries, Daiquiri is the basic tropical drink in every Hawaiian food menu.

6.  Kamaaina:

A gin and coconut syrup classic, Kamaaina cocktail is available in selected versions in Hawaiian mainland resorts. Prepared by adding ½ ounce of Triple Sec and lemon juice, it is bubbled up using Seven-Up or soda and pineapple liqueur. Garnishing is done with cherry and ripe pineapple slice.

They may not be sparkling like wines, but you can definitely the rawness running through your tongue and throat like no other drink.

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David Sumidas Hawaiian Beef Shank Stew Recipe

Hawaiian style beef stew made with beef shanks instead of stew meat and served on a bed of fresh Sumida Farm watercress..

Ingredients:

•     3-4 servings
•     2-3 large beef shanks
•     1 medium local sweet onion, cut in wedges
•     1 tablespoon oil
•     2 cloves garlic, minced
•     2 (14-1/2 oz.) cans beef broth
•     2 tablespoons worcestershire sauce
•     1/2 cup wine
•     2 bay leaves
•     1 teaspoon dried thyme
•     2 carrots, peeled and cut into chunks
•     2 stalks celery, cut into chunks
•     2 potatoes, peeled and cut into chunks
•     Salt and pepper to taste

Cooking Process:

In a large pot, heat oil over medium-high heat and fry beef shanks until lightly browned, turning over, about 5 min. Add onion and fry about 3 min. Add garlic and fry about 1/2 min. Add remaining ingredients and simmer 1 1/2-2 hours until beef is tender and falling off the bone.

For More Delicious Hawaiian Recipes Visit here@ Hawaiian Beef Recipes

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Island Inspired Seafood Gumbo recipe

Try this Island Inspired Seafood Gumbo recipe that includes shrimp, calamari, red snapper, crab meat, as well as other goodies!

Ingredients:

Island Inspired Seafood Gumbo

•         2 tablespoons vegetable oil
•         1 cup small dice yellow onion
•         1/2 cup small dice red bell pepper
•         1/2 cup small dice celery
•         1 pound callaloo or mustard greens, roughly chopped
•         2 tablespoons minced shallots
•         2 tablespoons minced fresh ginger
•         2 tablespoons minced green onion bottoms
•         2 teaspoons minced garlic
•         1 tablespoon lime zest
•         4 cups shrimp stock or fish fumet
•         2 teaspoons fresh thyme leaves
•         1 1/2 cups unsweetened coconut milk
•         1/4 cup fresh lime juice
•         1/2 Scotch bonnet pepper
•         1 3/4 teaspoons salt
•         3/4 pound medium shrimp, peeled and deveined
•         3/4 pound red snapper fillet, cut into 1-inch pieces
•         1/2 pound calamari, cut into 1/2-inch rings
•         1/4 pound crabmeat, picked over for shells
•         1 tablespoon plus 1 teaspoon Worcestershire sauce
•         1 tablespoon chopped fresh parsley leaves
•         1 tablespoon chopped fresh cilantro leaves
•         Cooked rice, for serving

Cooking Process:

Set a 6-quart pot over medium-high heat and add the vegetable oil. Once the oil is hot, add the onions, bell peppers and celery to the pot and saute until the onions turn translucent and the peppers and celery are softened, about 3 to 4 minutes. Add the callaloo and saute for 3 minutes. Add the shallots, ginger, green onion bottoms, garlic and lime zest to the pot and saute for1 minute. Pour the stock, thyme, coconut milk, lime juice and Scotch bonnet pepper to the pot and raise the heat to high.

Bring the pot to a boil and reduce to a simmer. Allow to simmer for 20 to 30 minutes, then add the shrimp and fish to the soup. Allow to cook for 4 minutes then add the calamari, crabmeat, Worcestershire sauce, parsley, and cilantro. Taste and re-season the gumbo, if necessary, and cook for an additional 2 minutes. Serve immediately, in warmed bowls with 1/4 cup of rice for each serving.

Nutritional Information:

There are nutritional values recorded for this Island Inspired Seafood Gumbo recipe.

For More Delicious Hawaiian Recipes Visit here@ Hawaiian seafood Recipes

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Crab Cake w/Sriracha Aioli Hawaiian Recipe

Perfect as an appetizer or served on a bed of spinach as a hearty salad.. topped with a zesty sriracha aioli!

Ingredients:

• 1 lb. lump crabmeat
• 2 large eggs
• 1/4 cup mayonnaise
• 1/2 small red bell pepper, seeded, minced
• 1 tsp. dry mustard
• 1 tsp. Worcestershire sauce
• 1 tsp. lemon juice
• 1/2 tsp. salt
• 1/4 tsp. white pepper
• 1/4 tsp. cayenne pepper
• 1 c. panko or breadcrumbs
• Extra panko, for coating
• Oil, for frying

Sriracha Aioli:

• 1 c. mayonnaise
• 1 TB lemon juice
• 1 TB sriracha sauce

Cooking Process:

In a mixing bowl; combine aioli ingredients well. Transfer into a squirt bottle; refrigerate until ready for service. In a mixing bowl; combine all ingredients well. Shape into 2 1/2-inch patties. In a skillet over medium heat; brown patties on both sides. Drain on paper towels. Serve with aioli. Variation: Serve crab cakes on a bed of baby spinach and tomato wedges for a quick salad.

For more Delicious 30 Minute Meals Hawaiian Recipes Visit here@ http://www.cookinghawaiianstyle.com/component/recipe/recipes/tag/30_minute_meals

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Layered Lomi Salmon Hawaiian Recipe

A nice twist on the popular Hawaiian luau dish - lomi lomi salmon... de-constructed and layered for the perfect party appetizer.

Ingredients:

• 3/4 lb fresh salmon fillet, skin and fat (sushi-grade)
• 1 teaspoon Hawaiian salt
• 3-4 ripe tomatoes, chopped
• green onions, slice
• 2 tablespoons white wine vinegar
• 3 tablespoons lime juice
• 1  teaspoon sugar
• 1 pinch of hot mustard powder
• Salt
• Pepper
• 2-3 tbsp vegetable oil
• crushed ice for serving

Cooking Process:

• Coat salmon with salt, rub well, wrap in clear wrap and refrigerate overnight.
• Cut and remove seeds from tomatoes.  Chop green onions. Mix vinegar, lime juice, sugar, mustard powder, salt, pepper and oil. Marinate tomatoes and place on bottom of glass cups.  Top with salmon and garnish with green onions.  Serve over crushed ice.

For more Delicious Luau Hawaiian Recipes Visit Here@ http://www.cookinghawaiianstyle.com/component/recipe/recipes/tag/luau

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Sesame Crusted Mahi Mahi with Soy Shiso Ginger Butter Sauce

Mahi mahi fillets are encrusted with black and white sesame seeds, and pan seared. The sauce is rich and creamy, and flavored with soy, ginger, shallots, and shiso (a Japanese herb related to basil and mint). Use either as a substitute, they work perfectly well.

Ingredients:

• 3 shallots, minced
• 2 teaspoons minced fresh ginger root
• 1 lemon, juiced
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1/2 cup unsalted butter, chilled and cut into small cubes
• 3 tablespoons soy sauce
• 4 shiso leaves
• coarse kosher salt
• ground white pepper
• 2 tablespoons canola oil
• 6 (6 ounce) mahi mahi fillets
• 4 tablespoons sesame seeds
• 4 tablespoons black sesame seeds

Cooking Process: 

In a sauce pan over medium heat, combine shallots, ginger, lemon juice, and white wine. Cook until liquid is reduced to approximately 2 tablespoons. Stir in heavy cream, and bring to light boil. Reduce cream by half; do not burn. Stir in soy sauce, then transfer to blender. Blend on low while slowly adding butter, a few cubes at a time, until all of the butter is emulsified. Roughly chop or tear shiso, add to sauce, and blend for about 10 more seconds. Season to taste with kosher salt and pepper. Keep sauce warm.

Preheat oven to 425 degrees F (220 degrees C).

Heat oil in a large saute pan over high heat. Season both sides of the fillets with kosher salt and white pepper. Mix together white and black sesame seeds, and place in a plate or flat dish. Press the TOP side only of each fillet into the mixture, and press seeds into fish so it sticks. Make sure that the crusted sides are evenly crusted with the seeds. When oil is smoking, add fish, sesame seed side down to pan, and be careful of oil splatters. Pan sear fish for about 30 to 45 seconds per side. Place pan into oven, or transfer fish to baking sheet, and cook in oven for about 5 to 6 minutes. Serve sesame crust side up with ginger butter sauce.

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