Hawaiian Fish Recipes

Hawaiian Fish Recipes

Today this image caught my eye from a blog post (the blog doesn’t seem to have a way to select the exact post you want, but it’s a third of the way down, right after the really long pig-roasting post).

Looks delicious, doesn’t it?!

So I looked up a couple of Hawaiian fish recipes to share with you here. 🙂

First, the one that started it all:

Catch of the Day Baked in Ti Leaf

Ingredients to Cook One Fish:
* 1.5 lb whole `ehu, or whatever fish catches your eye

* Hawaiian salt or sea salt

* 1/4 c. mayonnaise

* 1/4 c. crab meat (optional)

* thumb-sized knob of ginger, cut into matchsticks

* 4-5 garlic chive flowers, or substitute scallions, cut into 1 inch lengths

* 4 ti leaves

After cleaning the fish, season it with salt and coat in with mayo. (I know, that much mayo sounds gross. The recipe calls for it so that the fish is moist and will steam while it bakes. I have yet to try it out, so I can’t name a suitable substitute right now. The genius chefs experiment, though, so experiment away. I’d love to know if any of you readers come up with something good.)

Lay the fish on top of one ti leaf and top it with crab, ginger, and chives.

Cover with second ti leaf, stem pointing in opposite direction.


Wrap with third ti leaf, like a corkscrew,


and then with fourth ti leaf, with the corkscrew going in the opposite direction. Use the stems to tie bundle closed.


Bake on cookie sheet at 350 degrees for thirty minutes. This should go without saying, but make sure the fish is fully cooked when you pull it out of the oven.

To serve, just cut open the leaves.


I love this recipe because of a) the crab! Can’t beat crab when it comes to seafood. And b) the presentation. It looks so fancy-schmancy!

Here’s a video of someone cooking a fish similarly to the way described in above recipe:

The differences that I can tell are:

  • the way he ties the fish. Instead of using more leafs, he uses twine. This saves leaves, and may be easier, but takes away from the final presentation.
  • the coating of mayo. Rather than putting it on the fish itself, he layers the leaf with it. This might help with the gross-out factor and prevent too much mayo from soaking into the fish.

And one more recipe for you:

Baked Coconut Uhu


* 1 whole uhu (three to four pounds), cleaned and scored

* 2 lbs Wetland taro

* 2 medium onions, minced

* 2 cups coconut milk

* salt and pepper

* 3 ti leaves

Line baking pan with ti leaves and lay the uhu on the leaves.  Pour coconut milk and onions on the uhu.  Cover with aluminum foil and bake for forty five minutes to one hour at three hundred and fifty degrees.

Sadly, this recipe had no photos.   😦   If I try it I’ll post an image.   🙂

This recipe uses a combination of ti leaves and aluminum foil, so it’s a little less authentic, but maybe easier? I’m sure another option is to use only foil and exclude the leaves entirely. I’d like to find out how this changes the taste.

Also, the addition of onions and coconut milk is interesting. I think both recipes here could be mixed and matched to create something unique. Like I said, the best chefs experiment!


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