Olive Oil Monchong

This tasty recipe by Chef Joey Macadangdang won Best of the Fest and Fan Favorite at the 2014 Kapalua Wine & Food Festival.


with Soba Spaetzle & Curry

best monchong recipeMonchong Recipe by: Chef Joey Macadangdang

Prep Time: 1 hour

Servings: 4

Monchong Ingredients:

  • 4 7-oz. monchong filets, sliced ½” thick
  • 4 oz. olive oil
  • salt & pepper

Ali‘i Mushroom Saute Ingredients:

  • 8 oz. ali‘i mushrooms, sliced thin
  • 4 oz. sweet-corn kernels
  • 4 oz. tatsoi, julienned to 1/2” width
  • 2 garlic cloves, chopped fine
  • 2 tsp. extra-virgin olive oil
  • 2 tsp. unsalted butter
  • salt & pepper

Soba Spaetzle Ingredients:

  • 1 c. all-purpose flour
  • 1 c. buckwheat flour
  • 4 whole eggs
  • 1 c. milk
  • 1/2 tsp. salt & 1/4 tsp. pepper (or to taste)
  • 1 gal. water, heated to a simmer
  • 2 Tbsp. butter

Curry Sauce Ingredients:

  • 4 c. red wine
  • 1/2 tsp. red curry paste* (or to taste)
  • 1 oz. palm sugar*
  • 4 fresh or frozen kaffir lime leaves*
  • 1 stalk lemongrass, rough chopped
  • 1” piece ginger, sliced
  • 1 shallot, sliced
  • 1 c. reduced veal or beef stock
    * Available in the Asian food aisle at supermarkets and at specialty Asian markets

Bacon Gremolata Ingredients:

  • 1oz. crispy bacon, chopped
  • 1 oz. fried shallots*
  • 1/2 oz. garlic chips*
  • 1/2 oz. chives, sliced finely, crosswise
  • 1 oz. bubu arare* (rice cracker), crushed
  • 4 kaffir lime leaves, minced
  • 1/2 oz. panko
  • 1 Tbsp. fresh lime juice
  • salt & pepper
    * Available in Asian markets, or make your own

how to instructions


Monchong Procedure: Season filets with salt and pepper, place in individual vacuum or zip-top bags, add 1 oz. olive oil to each and seal. Place in a 141°F water bath for 17 minutes, minimum. (Keep fish in bath until ready to plate.)

Ali‘i Mushroom Saute Procedure: Heat pan to medium heat. Add olive oil, butter and garlic, and saute to golden brown. Add ali‘i mushrooms, corn kernels and tatsoi. Saute 2 minutes to wilt tatsoi. Season with salt and pepper to taste. Remove from heat.

Soba Spaetzle Procedure:
To make spaetzle: Sift all-purpose and buckwheat flour together with salt and pepper into mixing bowl. Beat eggs and milk in a separate bowl and mix well. Add flour mixture and stir until there are no lumps and it forms a soft dough ball. Adjust with additional flour if dough is too wet, adding 1 Tbsp. at a time.
To cook spaetzle: Press the dough through a spaetzle maker or a large-holed sieve, dropping about a dozen at a time into simmering water. Cook 4 minutes. Remove batch and continue with rest of dough till all the dough is cooked. Toss in 2 Tbsp. butter and keep warm.

Curry Sauce Procedure: Mix red wine, curry paste, palm sugar, kaffir lime leaf, lemongrass, ginger and shallots in a pan over medium heat. Reduce by half (approx. 15 minutes) and add veal stock. Simmer 3 minutes. Add salt and pepper to taste. Strain sauce and reserve.

Bacon Gremolata Procedure: Mix first 8 ingredients in a bowl and season to taste with salt and pepper.


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