Macadamia Nut-crusted Hawaiian Shutome and Vegetable Lumpia with Black Bean and Orange Shrimp Butter Sauces
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Macadamia Nut-crusted Hawaiian Shutome and Vegetable Lumpia with Black Bean and Orange Shrimp Butter Sauces

By September 22, 2015

Crisp macadamia-crusted shutome (swordfish) fillets are served with beautiful vegetable lumpia and shiitake mushrooms. The companion sauces, a traditional black bean sauce and orange-shrimp butter, enhance the fresh sea flavor of the dish. The black beans must soak overnight; start a day ahead. Lumpia are Japanese egg rolls, wrappers filled with a combination of vegetables and — sometimes — fish or meat, then deep-fried.

Ingredients

Instructions

To make the black bean sauce: The day before serving, soak the black beans in water to cover overnight. Wash and drain the beans. In a medium saucepan over medium heat, heat the peanut and sesame oils. Add the ginger, garlic, green onions, and cilantro and saute for 3 minutes. Add the black beans. Add the stock or broth and bring to a simmer for 5 minutes. Add the chili paste. Put the mixture in a blender or food processor and puree. Set aside and keep warm.

To make the vegetable lumpias: Bring a large pot of water to a boil and boil the noodles until tender, about 6 minutes. Drain in a colander. In a wok or large saute pan or skillet over medium-high heat, heat the peanut and sesame oils until almost smoking. Add the garlic and ginger and stir-fry for 15 seconds, or until fragrant. Add the won bok, mustard greens, celery, carrots, and bean sprouts and stir-fry for 1 minute. Add the oyster sauce, sesame seeds, and noodles. Pour into a colander to cool and drain. Season with salt and pepper.

Lay 4 lumpia wrappers out on a work surface. Place one fourth of the cooled vegetables on the bottom half of each wrapper. Brush the top half of each wrapper lightly with the beaten egg. Fold up the bottom of each wrapper over the filling, then fold in the sides and roll up. Press to seal. In a wok or deep fryer over medium-high heat, heat the peanut oil to 350 F, or until it ripples. Add the lumpia and cook for 2 minutes, or until crisp and brown. Using tongs, transfer to paper towels to drain.

To make the mushrooms: In a medium saute pan or skillet over medium-high heat, heat the oil and stir-fry the mushrooms for 1 minute. Add salt and pepper. Set aside and keep warm.

To make the orange-shrimp butter: In a medium saucepan, combine the orange juice, rice vinegar, and ginger and simmer until reduced by half. Add the shrimp paste. In a medium saucepan over medium heat, saute the shallots for 1 minute, until softened. Add the sake and wine and bring to a boil. Reduce heat to medium and cook to reduce to about 1/2 cup. Add the cream and cook again to reduce to 1/2 cup. Reduce heat to low and whisk in the butter 1 piece at a time. Remove the pan from the heat as necessary to keep the sauce just warm enough to melt each new piece of butter. Whisk the beurre blanc into the orange juice mixture. Strain through a fine-meshed sieve. Season to taste. Keep warm over tepid water for up to 1 hour.

Season the fish fillets with salt and pepper. Dredge one side of each in the macadamia nuts. In a large saute pan or skillet over high heat, heat the oils until they ripple. Add the fillets, crusted-side down, and cook for 2 minutes, until golden. Turn and cook on the second side for 2 minutes, or until opaque throughout.

To serve: Slice each lumpia roll in half diagonally. Trim the other ends flat and stand each half on end, point up, on the top portion of the plate. Place a small mound of the shiitake mushrooms on the plate, then overlap 3 shutome fillets on top and drizzle the sauces in equal amounts around the outside of the fish. Garnish with 5 drops of the infused oil, the green onions, and the sesame seeds. Stand 1 cilantro sprig between the fillets and the lumpias. Repeat with remaining plates.

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