PAGO PAGO SNAPPER

SOURCE: SAM CHOY. SAM CHOY'S POLYNESIAN KITCHEN: MORE THAN 150 AUTHENTIC DISHES FROM ONE OF THE WORLD"S MOST DELICIOUS AND OVERLOOKED CUISINES.

No other American state or territory can outmatch American Samoa when the export value of fish landing becomes a matter of concern. The port at the capital city of Pago Pago located on the main island of Tutuila annually commands a fifth of a billion U.S. dollars, geographically aided by the size and water depth of the naturally landlocked and elbow-shaped harbor. In addition, canning factories and processing plants along the Pago Pago dock can choose, scale, gut, preserve, and send out an entire shipment of catch within the same day at utmost precision and efficiency. In this recipe, Hawaii-born chef Sam Choy seems to have taken inspiration from the daily economic activity of the South Pacific fishing hub and actualizes that concept to the work-up time of the dish, courtesy of steeping the vegetables in lemon juice and olive oil for a few hours. Maceration of the tomatoes, bell peppers, and green papayas creates a citrus-tasting Polynesian-style “sauerkraut” to accompany the sacred fish centerpiece.

Ingredients

2 large tomatoes, peeled, seeded, juiced, and finely diced

6 tablespoons/56 grams seeded and finely diced green bell peppers

6 tablespoons/56 grams seeded and finely diced red bell peppers

6 tablespoons/56 grams seeded and finely diced yellow bell peppers

3/4 cup/108 grams papaya, peeled, seeded, and finely diced

1/4 cup/24 grams freshly grated ginger

1/4 cup/60 mL fresh squeezed lemon juice

3 pitted black olives, finely diced

1/2 cup/120 mL olive oil

Salt and freshly ground black pepper to taste

1/4 cup/4 grams coarsely chopped cilantro, preferably picked fresh on the same day for best results

1/4 cup/4 grams coarsely chopped basil, preferably picked fresh on the same day for best results

1 tablespoon/2 grams coarsely chopped tarragon, preferably picked fresh on the same day for best results

1 tablespoons/2 grams chives, cut into 1-inch/2.5-cm lengths

4 snapper fillets, weighing 4 to 5 ounces/110 to 140 grams each

1 tablespoon/3 grams thyme leaves, preferably picked fresh on the same day for best results

1/4 cup/60 mL vegetable oil

Specific Equipment

Large mixing bowl

Small mixing bowl

Large skillet OR sauté pan

Serves 4

Instructions

1. Toss tomatoes, green bell peppers, red bell peppers, yellow bell peppers, papaya, ginger, lemon juice, black olives, and olive oil in a large mixing bowl until well-blended. Season with salt and pepper. Cover and let the mixture sit in room temperature for 3 to 4 hours .

2. Toss cilantro, basil, tarragon, and chives in a small mixing bowl until well-blended and set aside.

3. Season the snapper fillets with salt, pepper, and thyme.

4. Heat vegetable oil on a large skillet or sauté pan over medium heat until smoking hot. Sauté in the snapper fillets for 1 minute. Turn the fish carefully on the other side and continue sautéing for 1 minute. The snapper is done when the fillets do not resist from the touch of the finger. Transfer the fillets to individual serving plates.

5. Spoon the tomato-pepper-papaya mixture over and around the snapper fillets. Sprinkle with the chopped herb mixture.