Grilled Kauai Monchong & Grilled Shishito Peppers in a Kimchee Furikake Sauce

 

Grilled Miso Marinated Kauai Monchong

• 1 1/2 lbs. fresh Kauai Monchong
• 1/4 cup white miso
• 1/4 cup dry white wine
• 2 tbsp. Hawaiian chili pepper water
• 1 tbsp. ginger squeeze
• 2 tsp. chopped garlic
• 2 tsp. avocado oil
• 2 tbsp. reduced sodium soy sauce

Slice the monchong into fillets.

Whisk together the miso, wine, chili pepper water, ginger, garlic, oil and soy sauce.

Put the fish into a glass dish and pour the marinade over it, using a silicone brush to ensure all sides are covered in marinade.  Cover the dish and let sit in the fridge for 30 minutes.

Heat grill to 400F and grill 3 minutes, flip and grill another 2 minutes.  The fish flesh will be white and flakey. 

Grilled Shishito Peppers in a Kimchee Furikake Sauce

• 1/2 lb. shishito peppers
• 1 tbsp. avocado oil
• 1 tbsp. kimchee base spicy chili sauce
• 1 tsp. furikake

Place the peppers in a bowl and drizzle the oil over the top, tossing with tongs.

Cover barbecue grill grates with foil and heat to 375F.  Add the peppers and allow to cook until softened and starting to blister, 6-8 minutes, tossing with tongs every minute or so, and keeping an eye to ensure they don't burn.

Transfer the cooked peppers back into the bowl, drizzle with kimchee sauce and furikake and toss to combine.  Cover until ready to serve.

ENJOY!