Chef Aline Steiner (A Table Hawaii, Honolulu, Hawaii)
Serves 6
6 boneless pink snapper (opakapaka) fillets
2 tablespoons peanut oil (see Chef’s Tips on blended oil, this page)
Salt and freshly cracked black pepper, to taste
½ cup soy sauce
¼ cup sake
3 tablespoons sesame oil
1 tablespoon fresh ginger, grated
3 cloves garlic, grated (see Chef’s Tips on garlic, this page)
2½ cups unsalted macadamia nuts, divided
1½ cups water, more if needed
2 cloves garlic, peeled
2 tablespoons sherry vinegar
2 tablespoons olive oil
2 tablespoons walnut oil
2 star anise
Salt and freshly cracked black pepper, to taste
Place the fish skin-side-up on a cutting board, and score the fish using a sharp knife by making 3 to 4 shallow cuts skin-deep, exposing the flesh. Season with salt and pepper.
Place a sauté pan on medium heat, add peanut oil, and heat until almost smoking. Add the fish to the hot pan skin-side-down, and sear for approximately 3 to 5 minutes until skin is nice and crispy. Flip over and continue to sear for only 30 seconds on the other side. Remove the fish from the pan and place in oven-safe dish, skin-side-up. Set aside.
Combine all the ingredients in a small saucepan and simmer over medium heat until reduced by two-thirds.
Soak 2 cups of nuts in water for 30 minutes to 1 hour (do not drain). Place the nuts and water mixture in a blender with the remaining ingredients, and blend until smooth and creamy (not pasty). Add more water, if necessary, and salt and pepper to taste.
In a dry skillet, toast ½ cup of nuts until golden brown and fragrant (see Chef’s Tips on nuts and seeds, this page).
Place the fish in a preheated 450°F oven, and rest for 3 to 4 minutes. Plate fish skin-side-up, top each fillet with a spoonful of sauce, and garnish with toasted nuts.