Local Flavors Featuring...Sea House at Napili

The Sea House at the Napili Kai is one of Maui's magical spots. We often dine there for breakfast, or stop in for lunch and pupus after a day on the beach.   I love watching the sunset, and then the moonlight reflecting on the waves as they lap onto the shore of Napili Bay.  

I am thrilled that Chef Craig at the Napili Kai is sharing their island tasting menu with us.  Artfully prepared and served on tasting spoons, this is a fun way to bring the magic of Maui home to you.

ISLAND SEAFOOD TASTING
Serves 4 on Tasting Spoons

Kampachi with Lemon Macadamia Oil
Ahi Poke
Poisson Cru
Crab and Saffron Aioli


POISSON CRU (Prepare 4 hours ahead)
Ingredients

4 oz. Light Fish (Mahimahi, Hapu, or Opakapaka)
Clean fish of blood line or fat, dice into 1/2"
1 Small red onion, diced 1/4"
1 Yellow sweet pepper, diced 1/4"
1 Red sweet pepper, diced 1/4"
1/2 oz Chives, Making 8- 1" batons, fine cut remaining
1 Lemon, juiced
1 Lime, juiced
1 tsp Kosher Salt
2 oz Coconut milk, the thick layer on top
4 Terragon flowers

Method:

* Mix the fish with the citrus juice and salt.
* Allow to marinate for 4 hours, stir periodically.
* Drain the excess juice from fish, and mix with coconut milk, onion, peppers and chives. Reserve a small amount of each for garnish.
* Place a small mound of the mixture in the center of the spoons and top with the diced vegetables and chives. Stick the chive batons and tarragon flower in as a bouquet.

KAMPACHI WITH LEMON MACADEMIA OIL
Ingredients:

4 oz Kampachi Filet sliced paper thin
1 Small bunch golden pea sprouts
1 Small sweet pepper, 2 " batons
2 oz EVOO
2 tbs Macadamia Nuts 
1 lemon, juiced
1 tbs Smoked salt

Method:

* In a saute pan, heat the oil and add the nuts. Cook until the oil begins to brown slightly and remove from heat.
* Whisk in the lemon juice and strain out the nuts.
* Lay the fish in strips overlapping each other and place the sprouts and peppers at one end across the fish, and roll up to make a flower from the fish with the sprouts and pepper sticking out on top.
* Place the fish in the center of the spoon and drizzle with the lemon oil and sprinkle with a few pieces of smoked salt.

AHI POKE
Poke Ingredients:

4 oz  Sashimi grade ahi, diced 1/2 "
1 Small golden tomato, diced 1/2"
1  Small red tomato, diced 1/2"
1 Small sweet pepper, cut in 1/4" rings
1 oz Ocean salad (seaweed salad)
.25 oz Spicy tobiko caviar

Sauce Ingredients

1/4 cup  Oyster Sauce 
1 tbs Fresh Lemon Juice
1 tbs Pickled Ginger
1 tbs Honey
1 tsp Sambal (garlic chili paste)
1 tsp Sesame Seeds
1 tbs Sesame Oil
Method:
* Place all ingredients for the sauce in a blender, except sesame seeds, process until smooth, whisk in seeds.
* Mix the Ahi and tomatoes, add 2 oz of the sauce.  You may end up with extra sauce.
* Once the poke is mixed, place a small amount in the center of the spoons and top with a slice of pepper then a pinch of ocean salad finish, with a small amount of tobiko on top.

CRAB WITH SAFFRON AIOLI
Ingredients:

2 oz Swimming crab, or any you prefer
1 tbs Saffron Threads
1 Egg Yolk
2 oz Olive Oil
1 tsp Minced Garlic
1 tsp Kosher Salt
4 each Cilantro Flowers

Method:

* In a food processor, add the yolk, garlic, salt and 3/4 of the saffron.  Blend on medium and drizzle in the oil until thick.
* Blend with crab just to coat the crab and not break it up.  Reserve some sauce for on top.
* Place a small mound in the center of the spoon and top with a piece of crab, a small dot of sauce, a few strands of saffron, and the cilantro flower.

PLATING:
Ideally, each dish is served on a four small spoons or tasting dishes.


The Island Seafood Tasting is Courtesy of
The Sea House Restaurant at Napili Kai Beach Resort
(808) 669-1500 • www.NapiliKai.com
The Sea House is open from 7 am to 9 pm daily, for breakfast, lunch, pupus, happy hour, and dinner.