Date: 3rd May 2020

 Blackened Island Snapper by Chef Benjie from the Hilton Hawaiian Village


4-oz Roasted Baby Potato

1-oz Cherry Tomato

1-oz Baby Carrots

1-oz French Beans

1- pound filet Snapper Tail On

 2-oz Kabocha Curry Sauce

Garnish With Mango Salsa And Chili Thread

Kabocha Curry Sauce

4oz     Chopped Fresh Garlic

5pcs    Chopped Shallots

3oz       Chopped Ginger

2pcs Lemongrass Stalks

1pcs Bird Eye Chili

6Tbsp Cumin

8Tbsp Masala Curry Powder

2oz Sambal Chili Paste

1oz Fish Sauce

4cup Coconut Milk

2cup Kabocha Puree


On a Sauce Pot Sauté’ Garlic , Shallots , Ginger , Lemongrass , Bird Eye Chili , For 5 Minutes  Then ADD Cumin, Masala Sauté for One Minute. Add Sambal, Fish sauce, Coconut Milk, And Let It Simmer For 10 Minutes. On a Gallon Bucket Strain will and discard Solids. Add Kabocha Puree And blend will with a Hand mixer.   


Fresh Mango Salsa:

1pcs ripe mangos, diced

1pcs red bell pepper, diced

½ cup chopped red onion

1pcs jalapenos, minced

¼ cup fresh cilantro leaves chopped

1pcs lime juice

Salt and pepper to taste


In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeno. Drizzle with the juice of one lime and mix well. Season to taste with salt and pepper.

Cajun Sriracha Rub

2oz Cajun seasoning

1Tbsp. kosher salt

1oz granulated sugar

2oz garlic powder

2oz onion powder

¼-cup sriracha powder

1oz ground cumin

1oz black pepper


In a bowl, mix all ingredients thoroughly massaging the mixture with your fingers to break down the sugar into fine mix.

With thanks to;


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