Recipe: Kalo-crusted monchong

Recipe: Kalo Crusted Monchong


  • 2 cups cooked grated Kalo*
  • 4 7oz pieces of Fresh Monchong (or Mahi Mahi)
  • 2 Idlewilde Farms free range eggs
  • ½ cup Unbleached flour
  • 16 Cauliflower Florets
  • 1T turmeric
  • 16 ea Rainbow Carrots
  • 1oz Micro greens
  • 1 cup mixed herbs (basil, Parsley, Thyme)
  • ¼ cup Canola oil
  1. Pre-heat oven to 350. You must first take your raw Kalo and cook it in salted water for 1 hour. When cool grate and set aside. Take eggs and flour and combine until smooth (like pancake batter)

  2. Season Monchong with salt and pepper and brush egg wash on 1 side of Monchong. Place kalo on top and gently flatten until even.

  3. Heat a saucepan add oil and a teaspoon of butter when butter turns light brown and Monchong Kalo side down and cook on medium heat for 3 minutes.

  4. Place Monchong in a 350 oven , do not flip the fish and cook until fish is lightly transparent. While fish is in the oven take your carrots, cut in half toss lightly with olive oil, salt and pepper.

  5. Cook carrots until tender, In a sauté pan add teaspoon of oil get hot and pan roast your cauliflower, add turmeric and add ½ cup water, braise cauliflower until tender season with salt and pepper. Take herbs and oil and blend until smooth about 1 minute.

  1. Take 3 pieces of Cauliflower and the same amount of carrots and arrange on bottom of the plate, drizzle herb oil over vegetables, and place cooked mahi taro side up on top of veggies.

  2. Place 1 piece of cauliflower and carrot on Kalo and Garnish with micro greens.
About Justin Pardo:

Chef Justin Pardo has been practicing this Farmer's Market style of cooking since the early days of his career in New York City. He was fortunate to be a part of Union Square Café; which happens to be steps away from one of the most amazing farmers markets in New York.

He also was the opening Sous Chef at Tabla and did his internship at Daniel Boulud. Fast forward twenty years and Chef Justin is applying these methods in his own Bistro on Maui.

It is no surprise that Chef Justin decided to live in a place where the quality of local produce, fish, beef and lamb is unmatched. To say he has been excited to share his food is an understatement. His passion and expertise is clear to anyone who speaks to Chef Justin about his craft.

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