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Food & Dining // Heart-y Chef
Diana Helfand

Savory Salsa Complements Fresh Fish

[media-credit name="Photo courtesy Morimoto Waikiki" align="alignleft" width="300"]Yoshinori Kojima - Morimoto Waikiki[/media-credit]

Morimoto Waikiki regional chef Yoshinori Kojima


The team of Morimoto Waikiki, brought together by Iron Chef Morimoto, has made the restaurant a destination for foodies from across the globe.

Leading the team is new regional chef Yoshinori (Yoshi) Kojima. His goal is to ensure that only the very finest ingredients are in each dish to truly represent the Morimoto vision for food.

Yoshi, who grew up in Japan, explains that he is a “bridge between Western and Eastern cultures for food.” It’s no coincidence that Yoshi’s point of arrival upon immigrating to the U.S. was Hawaii. As fate would have it, Yoshi’s journey continued to California, where he worked in San Francisco, La Jolla and Los Angeles – most notably at the Sheraton Grande Hotel and with Chef Wolfgang Puck. But even though his first stopover was brief, he says he fell in love with the blue ocean, blue skies, white sand and the breeze of Hawaii, and seized the opportunity to return.

For Yoshi, trying something new is a way of life. He was trained in French and Italian cuisine at La Marr’e de Chaya in Hayama, Japan, and has worked in a wide variety of styles. At Morimoto Waikiki, he works with younger chefs to explain the philosophy of the food, coaching each chef to help them build their skills. It’s a key role in the Morimoto experience to ensure that skills and talents are shared with each generation, leaving a lasting legacy.

Yoshi, who is personally inspired by food, hopes this recipe will inspire MidWeek readers to try something new. So go ahead, try this tempting new recipe. It just might turn out to be one that you’ll pass down in your ohana.

CHEF YOSHI’S GRILLED FISH

WITH SALSA

* 5 ounces filet of sea bass or any white fish, deboned

For Salsa Verde:

* 1 garlic clove

* 1 filet anchovy in oil

* 1/4 cup basil leaves

* 3/4 cup parsley

* 1/4 cup extra virgin olive oil

* 2 tablespoons white wine vinegar

* 1/2 teaspoon capers

* salt and pepper, to taste

Add all salsa ingredients to blender. Blend until smooth.

Preheat grill.

Salt and pepper fish on both sides. To cook, place skin side-down on grill to add a nice grill mark. Turn fish over and continue cooking on other side.

This recipe makes one serving, but may be doubled, etc.

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