Sam Choy’s in the Kitchen: Beachhouse at the Moana Chef de Cuisine David Lukela

Sam Choy's In The Kitchen

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Chef Sam Choy and John Veneri head to Waikiki to visit Beachhouse at the Moana Chef de Cuisine David Lukela.

Chef Lukela demonstrates two ways to prepare kanpachi, an island favorite.

First, he does a cold smoked version with caviar, bubu arare, and yuzu soy sauce.

Second, chef David makes a Hong Kong-style steamed kanpachi, complemented with lobster fried rice.

Hong Kong Style Kanpachi

Beachhouse at the Moana, Chef de Cuisine David Lukela

  • 6 oz. – Kanpachi 
  • 4 oz. – Choi sum, blanched 
  • ¼ cup – Alii Mushroom, sautéed 
  • 1 oz. – Soy Ginger Vinaigrette * 
    Garnish with Cilantro/Green onion curls/red bell pepper curls. Bubu arare 

Directions:

  • Season Kanpachi with salt and place in steamer for 7 minutes 
  • Blanche Choi Sum
  • Sauté Alii Mushrooms
  • Make Soy Ginger Vinaigrette *
  • Heat oil until smoking on stove
  • Plate mushrooms, Choi Sum in the center of a shallow plate or bowl. Place steamed fish on top of the Choi Sum
  • Pour sauce over the fish
  • Sear fish with the hot oil
  • Garnish with Cilantro, green onion curls and red pepper curls
  • Optional garnish – Bubu arare 

*Soy Ginger Vinaigrette makes about two cups 

  • 1 cup – Shoyu 
  • ½ cup – Rice vinegar 
  • ½ cup – Mirin 
  • ¼ cup – Lime juice 
  • ¼ cup – Sugar 
  • ½ TBS – Ginger, chopped fine 
  • ½ TBS – Garlic, chopped fine 
  • ½ TBS – Sesame oil 
  • ½ TBS – Sambal Olek 
  • ½ tsp – White pepper 

Directions:

Combine all ingredients in a bowl and mix well. Chill and reserve. 

Cold Smoked Kanpachi, Caviar, Yuzu/Soy

Beachhouse at the Moana, Chef de Cuisine David Lukela

Yuzu Soy

  • ½ cup – Yuzu, salted
  • ¼ cup – Shoyu
  • 2 TBS – Water

Directions:

In a bowl, combine Yuzu and shoyu.  Adjust with water depending on desired salinity level.

Cold smoked Kanpachi

  • 1 ea – Kanpachi, whole
  • 1 ea – Smoking gun
  • ½ tsp – Applewood chips

Directions:

Using a sharp knife, filet both side of the fish off the spine.  Remove rib bones and cut top loin and bottom loin off center bones to make sashimi blocks.  Remove skin and slice sashimi slices (5ea/order).

Using a smoking gun loaded with Applewood chips, smoke the slices in a pan covered with saran for 2 minutes.  Leave in smoke longer depending on desired smoke level.

To finish dish, placed 5 smoked kanpachi slices in the middle of a shallow bowl.  Dress with Yuzu/soy, and garnish each slice with caviar.  Garnish with chopped chives and bubu arare.

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