Hawaiian Fish Recipes

Hawaiian Fish Recipes

Today this image caught my eye from a blog post (http://tinyurl.com/88ofpbb — 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!