Pacific Moi with Fresh Soybeans, Scallion and Radish Salad, and Soy—Temple Orange Glaze

Preparation info
  • Makes


    • Difficulty


Appears in

By Thomas Keller

Published 1999

  • About

In putting this dish together—one of my few nods to Asian cuisine—I wanted to support the integrity of the dish by using other products indigenous to the area where the fish is caught. The fresh green soybeans we found there were amazing. Fresh soybeans come three to a pod and are a little smaller and a little fatter than fava beans, with a slightly more assertive flavor. (They may not be easy to find—sometimes you’ll see them at farmers’ or Asian markets.) And I finished this dish of Hawai