Top 5 Popular fish recipes in Hawaii

In Hawaiian food course, fishes make a great item. They are abundantly available all over the island, and are so easy to cook. Moreover, there are more than 1000 fish varieties that Hawaiians relish to have on their food platter.

So unique is the Hawaiian style of fish cooking, that we just could not hold our top 4 Hawaiian fish recipes for any event.

1.  Lomi Lomi/ Salmon salad:

A popular side dish in Hawaii, Lomi Lomi is essentially a cold served Salmon fish in tomato salad. It carries the Mediterranean essence owing to the presence of a lot of fresh European colonial ingredients like onions, Brussels sprouts, peas and onions. Salted salmon fillets are mixed with finely chopped tomatoes and green onions. Hawaiian onions are used whenever available. Lomi Lomi derives its name from the marinating technique that resembles message. The fish juice and tomatoes mix to give a rather invigorating aroma. 

How to serve:

It complements traditional Hawaiian dishes like ahi tuna, kalua pig, poi and other ethnic items.

2.  Grilled Mahi mahi:

Hawaiian population loves this common dolphin fish. Also called Dorado, mahi mahi is served like a sushi, but its true taste is revealed when it is marinated in coconut milk, tamarind sauce and chilli sauce. Grilled till it looks smoked from the outside, Mahi Mahi is a popular barbeque item, often beating the best of beefs and pork grilled items. 

How to serve:

Grilled Mahi mahi is swerved as a starter, and trails a series of stick chops platters. Fillets of mahi mahi are separated by exotic fruits and local vegetable slices, placed neatly on stick, and coated by caramelised brown sugar, and sprinkled black pepper, cayenne pepper and mayonnaise.

3.  Crimson jobfish patties:
Locally known as Hawaiian pink snapper, this colourful item is very popular as a party recipe. It is often cut into thin slices, and rolled inwards after filling it with ginger garlic paste, capsicum slices, diced tomatoes and fresh goat cheese.  The patties also contain finely grated shrimp meat and tomato juice.

How to serve:

Neatly rolled into flower shaped patties, this item is served along with coriander sauce, red chillies sauce and crab soup.

4.  Tempura:

An iconic Japanese dish, Hawaiian Tempura is an amazing mix of ethnic taste and aroma. It is a healthy blend of seafood, consisting of sea weed algae and fishes. Deep fried till it gains a crispy texture, Tempura batter is made of soft corn flake, eggs, starch, and spices. Thin slices of vegetables and seeds are added over the batter, and then deep fried in hot oil. 

Hawaiians prefer to use Canola oil for frying purpose, and that is what gives Hawaiian Tempura its flavour. Common ingredients used in Tempura are shellfish, bass, crabs, Hawaiian snapper, Dorado, blanched squid, salmon, watercress, algae, bell pepper and eggplant.

How to serve:

Crispy Tempura fritters and chips are served with noodles, steamed rice and tempura soup.

Enjoy the cold fish varieties, molluscs, crabs, shrimps and squids served as raw delicacies, while steamed, roasted and even pot-cooked under earth recipes are equally delicious.

For more delicious hawaiian recipes visit here@  Hawaiian Fish Recipes & Seafoods