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1
Lay the 4 pieces of halibut on a clean work surface.
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2
Season each piece with the salt, pepper, and cayenne.
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3
Using a brush, quickly spread a thin layer of the egg whites on top of the fish and then sprinkle over the chopped macadamia nuts.
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4
Press the nuts into the fish to secure.
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5
Preheat the oven to 400 degrees F. Heat a large saute pan coated with the oil to medium heat.
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6
Place 2 pieces (or 4 if the pan is big enough) of the fish, macadamia side-down, in the pan and sear for 3 to 4 minutes, until the macadamias are golden brown.
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7
Flip the fish and cook for another 3 minutes.
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8
Repeat the process with the 2 remaining pieces of fish.
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9
Place all 4 pieces of fish in a baking dish and cook in the oven for another 8 to 10 minutes.
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10
Form the Rice into a small flat disk in the center of the plate.
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11
Spoon some of the Salsa on top of the rice.
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12
Lean the fish against the rice and drizzle the sauce around the plate.
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13
Place the Asparagus against the fish and garnish with the Garlic Chips.
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14
In a large bowl filled with water, soak the rice for 24 hours in the refrigerator.
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15
Fit a colander or steamer lined with leaves (lotus, banana, Napa) inside of a large stockpot filled with water and add the rice to the colander.
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16
Make sure that the water is not touching the colander.
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17
Steam the rice for about 25 to 30 minutes.
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18
When the rice is soft, remove it from the colander and place it into a large mixing bowl.
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19
Add the coconut flakes and milk to the rice and season with the salt, pepper, and sugar.
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20
Set aside.
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21
In a medium mixing bowl, add the pineapple, mango, papaya, jalapeno, lime juice, and red onion.
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22
Toss gently and season with salt and pepper.
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23
Ponzu sauce: 1/4 cup shallots, sliced 2 tablespoons garlic, finely chopped 2 tablespoons butter 1/2 cup ponzu 2 tablespoons Mirin 2 cups dashi, recipe follows Salt and black pepper, to taste 1 tablespoon miso
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24
Prepare a saute pan over medium heat.
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25
Sweat the shallots, garlic, and 1 tablespoon of the butter, about 4 to 5 minutes.
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26
Add the ponzu, mirin, dashi, salt, and pepper and allow to boil.
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27
Remove from heat and pour in a blender.
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28
Add the miso, blend and add the remaining tablespoon of butter.
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29
Asparagus: 2 dozen medium asparagus, tough ends removed Garlic oil, reserved from garlic chips Salt and black pepper, to taste
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30
Preheat the oven to 350 degrees F. In an oven proof saute pan, combine the asparagus, garlic oil, salt and pepper and roast in the oven for about 5 minutes, until the asparagus are tender.
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31
Garlic Chips: 4 garlic cloves, thinly sliced 1 cup canola oil
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32
Prepare a saucepan over high heat and add the oil and the garlic.
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33
When the garlic becomes golden brown, remove from the heat.
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34
Strain the garlic and reserve both the garlic and the oil.
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35
Dashi: 1 piece kelp (1 by 1/2 inch) 2 cups bonito flakes 3 1/2 cups water
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36
Wipe the kelp with a damp towel and then place it into a medium sized pot filled with water.
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37
Heat the water just before boiling, remove the pot from the heat, and remove the kelp.
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38
Place the bonito flakes in the water and allow them to settle to the bottom of the pot.
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39
Strain out the bonito flakes.
