Ingredients

• 2 cups oil for frying
• 8 pieces lotus root, very thinly sliced
• Flour for dredging
• 6 vine ripened tomatoes, seeded and diced
• 1 cup fernshoots, fresh from Waipio (optional)
• 4 green onions, sliced
• 1 tablespoon minced ginger
• Salt and white pepper to taste
• 1 cup pistachios, chopped finely
• 1 cup fresh bread crumbs
• 4 fillets (6 ounces each), Opah (moonfish), or substitute salmon
• 1/2 cup flour
• 2 eggs, lightly beaten
• 2 tablespoons extra virgin olive oil

Instructions

1. Preheat oil for frying and oven to 350 degrees. Dredge the lotus root in flour and deep fry until crispy. In a separate bowl mix the tomatoes, fernshoots, and green onions. In saute pan sweat the ginger and add the tomato mixture. Season. Take off the stove and leave at room temperature.
2. In a small mixing bowl, mix the nuts and the bread crumbs. Season the fish with salt and pepper and dredge in flour, dip in egg and then dip in nut mixture. Make sure the fish is evenly coated. In a small teflon saute pan heat oil and saute and brown both sides and place in oven until cooked through. Place tomato mixture on plate with fish served on top. Garnish with lotus chips.