1 C mango, fine dice
1/4 C white onion, fine dice
1/4 C red bell pepper, fine dice
1 C lychee peeled, seeded, fine dice
2 tbsp cilantro, chopped
1/4 tsp sambal oleek or thick chili sauce
2 tbsp green onions, chopped
1 tsp Kona lime juice or rice vinegar
1 tsp extra virgin olive oil
Kosher or Hawaiian salt to taste
Refrigerate until ready to use
2 C sake (Japanese wine)
1/2 tbsp shallots, diced
1 tbsp red pickled ginger juice
1 C lychee, peeled, seeded and pureed in blender or food processor
1. Season opakapaka with salt and pepper on both sides of fish.
2. Add olive oil to frying pan and sauté fish on both sides.
3. Remove fish from pan and keep warm. Fish should be cooked rare to medium rare.
4. Add sake, shallots and ginger juice to fish pan and reduce, cooking down by half.
5. Add lychee puree and reduce until sauce coats the back of a spoon. Swirl in 2 tablespoons butter then add warm fish to sauce.
Assembling plate with sautéed spinach
1. Place sautéed spinach onto dinner plate.
2. Place sautéed opakapaka on top of spinach.
3. Spoon lychee sauce around dinner plate
4. Place relish on top of fish and garnish with cilantro sprig.
*Brunoise means diced into 1/8 inch cubes.
*Fine brunoise means diced into 1/16 inch cubes.