"Hawaiian Fusion" Dishes -- Flame-Free!

World-Class Chef Roy Yamaguchi Serves Them Up -- No Heat Required

(CBS)  In the middle of August, many people would prefer not to turn on their stoves while preparing dinner.

Who better to show some no-heat cooking ideas than award-winning, world-famous chef Roy Yamaguchi, the creator of "Hawaiian Fusion Cuisine"?

Never heard of Hawaiian Fusion Cuisine? That's because Yamaguchi invented it -- a tempting combination of exotic flavors and spices mixed with the freshest of local ingredients, always with an emphasis on seafood and fruit.

The summer dishes he suggested on The Early Show Thursday don't require you to turn on the stove or fire up the grill.

Yamaguchi is celebrating the 20th anniversary of his "Hawaiian Fusion Cuisine" restaurants. He spends most of time in Hawaii, but is currently "on tour," marking the anniversary. There are now 37 Roy's -- 28 in the continental United States, seven in Hawaii, one in Japan, and one in Guam.

Soon after the original Roy's opened in Honolulu, Food & Wine magazine dubbed it the "crown jewel of Honolulu's East-West eateries," and it was named one of Conde Nast Traveler's "Top 50." Gourmet magazine acknowledged Yamaguchi as "the father of modern East-West cooking," while The New York Times described him as "the Wolfgang Puck of the Pacific."

FOOD TERMS

Sashimi: Thinly sliced, raw seafood
Kampachi: Hawaiian white-fleshed fish with mild flavor
Ceviche: Seafood dish; fish "cooks" in citrus juice
Yuzu: Japanese citrus fruit, similar to a lemon
Sambal: Spicy chili paste

RECIPES

Sashimi of Kona Kampachi with Watermelon and Myoga Salad

10 oz Kona Kampachi filet, cut into 16 thin bias-cut slices (Note: You may substitute the kampachi with any white-fleshed sashimi grade fish)
Watermelon cut into 16 three-quarter-inch-by-two-inch rectangle pieces

Vinaigrette:
1 tbsp fish sauce
1 ea shallot minced
1 clove garlic minced
1 Tbsp orange yuzu juice (Note: If orange yuzu is not available substitute with lemon, lime or the combination of the two)
1 tsp basil minced
1 tsp mint minced
1 tsp cilantro minced
1 tsp shiso (*Note: if not available, proceed without)
1/2 tsp sugar
1 Tbsp orange juice
1 ea orange segment minced

Combine all the ingredients and reserve in the refrigerator for 1 hour before using.

Salad:
1-1/4 oz daikon julienne
1-1/4 oz carrot julienne
1/4 oz spring onion julienne
2 ea baby frisee light green, yellow and white part
4 ea Myoga (ginger blossom) sliced (*Note: if not available, proceed without)
20 ea picked cilantro leaf
1/8 tsp lemon zest (microplane)
1/4 tsp extra virgin olive oil
pinch Hawaiian salt
2 ea orange segment diced
1/8 tsp black pepper

Combine the salad ingredients together and season with salt, pepper and olive oil just before serving.
If myoga is not available, go without.

To plate:
Lay the watermelon slices towards the bottom of the plate. Season with salt and pepper. Lay the fish on top of the watermelon and season it with a little salt and pepper. Drizzle some of the dressing around the fish. Place the salad mixture towards the top of the plate.

FOR MORE RECIPES, GO TO PAGE 2.