"Hawaiian Fusion" Dishes -- Flame-Free!

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."


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


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

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.

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.


Ceviche of Hawaiian Abalone with Scallops, Tuna, Oranges and Passionfruit Juice

8 ea baby Hawaiian abalone quarter size
2 ea fresh scallop u-10 size
8 oz tuna filet in a rectangle block

Slice the tuna into 16 slices and the scallop into 8.

4 ea yellow grape tomato cut in half
4 ea red grape tomato cut in half
8 ea segments from orange
1/8 cup small Japanese cucumber
1/8 cup daikon cut into thin ½" by 1½" rectangle
2 ea myoga sliced
1/8 cup fresh mint

Combine all the ingredients together and reserve.

Ceviche Sauce:
2 oz freshly squeezed lemon juice
1 tbsp yuzu juice
2 tsp soy sauce
T-t Black pepper
T-t Salt
1/2 tsp Garlic minced
1/2 tsp Ginger grated
2 oz Passion fruit syrup
1 tsp sambal
1 tsp cilantro minced
1/8 ea red onion thinly sliced

Combine all the ingredients together and reserve it in the refrigerator for one hour.
After one hour, marinate the seafood with the ceviche sauce.

To Plate:
In a large pasta bowl, remove the red onion slices and reserve.
Pour the ceviche sauce in the bowl.
Mix the salad ingredients with the red onion and place it over the sauce.
Arrange the seafood around the salad and garnish with the cilantro spring.
Garnish with cilantro springs.

Note: You may substitute the seafood with your desired seafood. Since this is eaten raw, please buy the freshest ingredients possible.

Hearts of Palm Salad with Heirloom Tomatoes, Frisee and Walnuts

1/4 cup hearts of palm sliced
2 heads baby frisee (light green, white and yellow)
1 ea Belgian endive sliced
1 tbsp blue cheese crumbled
1/8 cup walnuts
1/4 of a head radicchio shredded
4 heads baby red oak

1 tbsp truffle oil
1 tsp sherry vinegar
1 ea small shallot minced
T-t salt
T-t pepper

Combine all the ingredients for the salad and season with salt, pepper, shallots, vinegar and oil just before serving.

Note: You may substitute your preferred salad greens for any of the above, but I would recommend staying away from using a watery lettuce like iceberg.

Citrus Vo-Jito

Tantalizing blend of Citrus Vodka (such as Ketel One Citron Vodka) with lime juice, freshly muddled mint and a dash of rock candy syrup.

6 each Mint Leaves (de-stemmed)
1/2 oz Rock Candy Syrup (5 parts sugar to 2 parts water, heated at medium heat until clarified)
1/2 Lime Squeezed and Dropped
2 oz Ketel One Citroen
Fill with Soda

Shake and Pour
Garnish with 3 mint sprigs, 1/2 lime in cocktail