Kiawe Grilled Fish on Gingered Cole Slaw with Citrus Black Bean Jus

Not your average fish dish, Chef Keoni Chang's explosion of flavors is unreal!



Adjust Servings

Recipe CategoriesAsian Fish & Seafood


Citrus Black Bean Jus

2TablespoonChinese fermented black beans
1⁄2Cuplow sodium shoyu
2eachlimes, juiced
2eachlemons, juiced
1eachorange, juiced
1Teaspoonred chili flakes, finely chopped
1⁄3Cup& 2 Tablespoons of rice vinegar
1⁄8Cupdried bonito flakes
1each2" piece of konbu

Gingered Coleslaw

3Cupcabbage, finely shredded
1Cupcarrots, finely shredded
3⁄4Cupgreen onions, sliced
3⁄4Cupvegetable oil
1⁄4Cuprice vinegar
2Tablespoonmustard powder
1Tablespoonfresh ginger, finely shredded
 eachsalt and pepper to taste

Grilled Fish

4Tablespoonolive oil
1Tablespoonlemon juice
 eachsalt and pepper to taste
4each6 oz. boneless white fish filets (onaga or mahimahi work well)


Citrus Black Bean Jus

  1. Rinse black beans in cold water then soak for 2 minutes. Drain and reserve.
  2. Bring mirin and sake to boil in a saucepan.
  3. Remove from heat and add in all remaining ingredients.
  4. Mix well and refrigerate overnight. Remove konbu before serving.

Gingered Coleslaw

  1. Combine cabbage, carrots and green onions in a large bowl.
  2. Blend remaining ingredients in a small bowl then combine with vegetables.

Grilled Fish

  1. Mix together olive oil, lemon juice, shoyu and salt and pepper.
  2. Lightly brush fish filets with olive oil blend just before cooking.
  3. Grill filets on a kiawe wood-burning grill, medium-hot, for about 2-3 minutes per side.
  4. Place a mound of Gingered Coleslaw in the center of each serving plate. Top with grilled fish.
  5. Ladle on about ¼ cup Citrus Black Bean Jus.
  6. Garnish with sliced green onions, pickled ginger and steamed bok choi if desired.


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