Cooking Hawaiian Style
So you have a cooler full of fish and now you want to enjoy your catch. In this post I will go over some of the more popular methods Hawaiians use to cook up their favorite fish.
Use method of cooking for the smaller fish caught off the reef.
Rinse fish and pat dry. Make small cuts in the fish on all sides and into the flesh and sprinkle with salt. Next you will need to put the fish into a bamboo steamer and fill a wok with water, brining it to a simmer. Once the water is simmering, steam for 10 minutes. If the water looks like it has evaporated as more as needed to keep the level consistent. Place the fish onto a new plate and pour all remaining liquid over it. Garnish with 2-3 green onion.
Put the oil in a small saucepan cooking on high heat. Once it starts to smoke, add ginger and remaining green onions cooking it for 30 seconds. Remove from heat. Add sesame oil and soy sauce. Pour over fish.
- 1 small whole fish
- 2 teaspoons salt
- 1 teaspoon cooking wine
- 2 tablespoons light Aloha shoyu (Hawaii brand soy sauce)
- 1 1/2 tablespoons peanut oil
- 1 teaspoon ginger
- 5 green onions, finely sliced and divided in half
- 1/4 teaspoon sesame oil
you can even order the soy sauce from amazon here!
This is my personal favorite, using the fresh caught Ahi and making a delicious bowl of tuna poke. The most important part of this recipe is keeping the fish cold once you catch it. Mix all the ingredients into a bowl and serve immediately. You can also store the poke covered in the refrigerator, for up to 2 hours.
- 1 lb. fresh ahi steaks, cut into cubed, bite-size pieces
- 1/4 cup soy sauce (shoyu)
- 1/4 cup chopped green onions (tops included)
- 1/4 cup chopped yellow onion
- 2 tsp. sesame oil
- 1 tsp. grated ginger
- 1 chili pepper, cored, seeded and diced (optional)
- Sea salt, to taste
- 2 tsp. toasted sesame seeds
- 2 tsp. finely chopped toasted macadamia nuts
- 1 avocado diced