From: Chef Roy Yamaguchi, Roy's, Newport Beach, CA. Yield: 4 servings.
Lemongrass Curry Sauce:
1 Tbsp. olive oil
1 large shallot, minced
1 Tbsp. lemongrass, minced
1 tsp. ginger, minced
1 tsp. garlic, minced
3 cups clam stock
3 Tbsp. coconut milk
1 Tbsp. fresh basil, julienned
4 Tbsp. chilled unsalted butter, cut into pieces
2 Tbsp. unsalted butter, melted
2 Idaho potatoes, 12-14 oz. each, peeled
to taste, salt and cracked black pepper
1 tsp. unsalted butter
½ tsp. garlic, minced
½ tsp. green onion, finely sliced and cut on the bias
¼ cup Portuguese sausage, ¼" diced
¼ cup red bell pepper, ¼" diced
¼ cup Waimanalo corn kernels (or sweet corn)
1 tsp. unsalted butter
¾ cup shelled edamame
to taste, salt and pepper
Kona Crab Claws:
2 tsp. unsalted butter
4 2-oz. Kona crab claws (meat only)
4 halibut fillets, ½"-thick, 3-4 oz. each, or substitute favorite fish
2 Tbsp. oil
to taste, salt and black pepper
4 oz. limu (Hawaiian seaweed, or substitute seaweed salad)
4 tsp. Masago caviar
For lemongrass curry sauce: Heat oil in small nonreactive saucepan over medium heat. Add shallots, lemongrass, ginger and garlic and sauté until golden brown, about 30-50 seconds. Pour in clam stock and coconut milk; reduce liquid by slightly more than half, approximately 1⅓ cups. This could take 30-40 minutes. Remove from heat; whisk in basil and chilled butter. Reserve.
For Idaho potatoes: Preheat oven to 375°F. Lay a piece of parchment paper on a sheet pan and lightly brush with a little butter. Cut each potato into 8 ⅛"-thick rectangles, 2" wide by 3" long (total of 16 slices). Place each piece on parchment and lightly brush pieces with butter. Season with salt and pepper. Place another piece of parchment over potatoes. Transfer to oven and bake 10-15 minutes, until slightly browned and tender. Reserve.
Corn mixture: Melt butter in sauté pan over medium heat. Add garlic, green onion and sausage, sauteeing for 30 seconds. Add bell pepper and corn; cook additional 1½ minutes. Reserve.
Edamame: Melt butter in sauté pan, add edamame, season with salt and pepper and heat through. Reserve.
Kona crab claws: Heat butter in small sauté pan over low heat, add crab and heat through. Reserve.
Halibut: Prepare fish by slightly flattening fillets to even them out, if necessary. Season with salt and pepper. Heat oil in large sauté pan over medium-high heat. Add fillet with skin-side down, pressing down on fish with metal spatula for 10 seconds. Continue with each fillet in same manner. Cook 1-2 minutes, until golden brown; turn fish over and finish cooking another minute or so. Remove from heat and immediately start plating process.
To serve: For each serving, lay one piece of potato on bottom of large pasta-style bowl. Spoon out 2 Tbsp. edamame on potato. Cover with another slice of potato and cover that with 1 Tbsp. corn mixture. Add another slice of potato and arrange crab meat on top. Place fourth potato layer on top and add sauteed fish. Add 2-3 Tbsp. sauce to bowl, garnish with limu and caviar and serve immediately.
IDAHO POTATO COMMISSION