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Roy's Fish and Seafood: Recipes from the Pacific Rim Hardcover – June 1, 2005
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About the Author
JOHN HARRISSON has co-authored cookbooks with many of America’s leading chefs, including Mark Miller, Roy Yamaguchi, and Hubert Keller. He lives in Hawaii.
Top Customer Reviews
Unfortunately, his beautiful presentations are far more easily enjoyed in his restaurants, than attempted at home via this complex, yet (presumably) accurate cook book.
There are problems/challenges in following these recipes for a beginning or average cook, that go beyond the hours spent collecting ingredients and preparing fish, sauces and stocks needed for these recipes.
These attractive, Hawaiian inspired fusion recipes require collecting the basic ingredients, which can take :
1. A trip to one Asian grocery store to get ingredients which may include dashi, kombu seaweed, dried shrimp, bonito flakes, tobiko caviar, panko crumbs, daikon, furikake, kaffir lime leaf, red Thai curry paste, pickled pink ginger, mochiko (rice flour) ground sandalwood, lemongrass, mirin, palm sugar, bok choy etc (some grocery stores in larger cities may stock some of these ingredients).
2. A second trip to one or two conventional grocery stores in a larger city to collect the white truffle oil, fresh chervil , thyme and other herbs and spices, mango, clam juice, blue cheese, fresh cilantro, fresh shiitake mushrooms, etc.
3. A possible third trip to a top fish supplier to get truly fresh fish, if the local grocery's fish has that tell tale "fishiness" smell, indicating it has been improperly iced, or dead on ice for 5 days or more...Read more ›
That was the case with this book. First I found "grilled garlic swordfish with chipotle chile sauce and polenta." Swordfish is certainly becoming common, but I've always found it to be so mild that it had no flavor. Chili sauce on top of it, sounds really good. And polenta is just yankee talk for grits. Being a southerner anything with grits has got to be good. Tonight's dinner.
A few pages away is "seared ahi tuna with lilikoi-shrimp salsa." Just the picture was enough to attract my attention. The tuna is seared really hard, hard enough that the top looks almost well done. But this was done on a relly hot cast iron skillet. It was only cooked for a half minute on each side for rare to 1 and a half minutes for medium-rare. It's beautiful. And then the passion fruit (Lilikoi) shrimp salsa sounds like it would add a most interesting set of conflicting tastes. Next Saturday when guests are coming over.
It turns out that there are several tuna recipes, a lot of them sound good. I like tuna, and it's something that most of my guests seem to like. I'll use several of these.
As the title says, this book is on fish and seafood. There's no beef, pork, etc. in it. This is a welcome addition to the bookshelf, as even here in the desert west we are seeing a lot more variety in seafood, and more and more people are asking for it.
Most Recent Customer Reviews
Roy is one of our favorite chefs and we enjoy his original restaurant at Hawaii Kai.Published 11 months ago by M. Slee
We love the restaurants whenever we go to Hawaii, so having his cookbook to duplicate the recipes at home- just takes us back there. Read morePublished on July 15, 2014 by Vivienne F.