My Favorite Fish Dish

Favorite dishes have different meanings for different people. I actually think the nostalgia of where you where, who you were with, or what was going on when you first had it, has a lot to do with gaining entrance into your Pantheon of ultimate dishes.

For me the Ginger-Crusted Onaga with Corn, Mushrooms, and Miso Sesame Vinaigrette at Alan Wong's in Honolulu represents everything I love about Hawai'i. The Hawaiian Onaga, combined with the heavy Asian influence (especially on Oahu) and island grown vegetables combine to make this positively sublime entree.

Ginger-Crusted Onaga with Corn, Mushrooms, and Miso Sesame Vinaigrette

During the brutal Cleveland winters I often find myself pining for the sweetness of the fish, the crispiness of the ginger scallion crust, the freshness of the corn you can only get from warm summer-like temperatures. It takes me back to vacations past with my wife (and best friend). These memories are the currencies that provide me comfort during the dark cold days of winter.

As far as restaurant translated dishes go, this one is absolutely spot on. Be warned: there are many small component oils and waters that combine to make the final product. I would suggest making the Ginger Scallion Oil and Chili Pepper Water the day before. These are not difficult things to make, but they do take time. If you have the patience to properly execute each step, you will be rewarded with a dish that literally tastes like it just came out of the kitchen at Alan Wong's.

If you're east of the Rockies you are most likely going to have a difficult time getting your hands on Onaga from Hawai'i. For home gamers like me (in the Midwest) who want to keep it reasonable in price, Snapper from Florida can be substituted. You can access the recipe from The Food Network here.