Brother Nolands Manini Soup

Brother Noland takes us "back to the bush" on the set of Cooking Hawaiian Style making his manini soup.

 Ingredients:

• 1 or 2 manini
• 1 cluster of garlic, crushed
• 1 onion, rough chopped
• 2" piece fresh ginger, crushed
• 1 tomato, diced
• 4-6 cups water
• Salt and pepper to taste

Cooking Process:

Remove entrails from fish. There is no need to scale manini fish, the skin has a sandpaper like texture instead of scales . Rinse and clean fish and set aside. Fill medium sized pot with water, add all ingredients and slowly bring to boil. Taste and season with salt and pepper to taste.

Watch new episodes of Cooking Hawaiian Style Monday nights at 7:30pm HST with repeats all week on OC16 channels 12 & 1012. Get all of these Hawaiian recipes on http://CookingHawaiianStyle.com.

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Green Tea Ocean Salad Recipe

On my travels back to Hilo we were blessed with a similar salad and it got me going to create this version using green tea somen noodles. The green tea noodles adds depth in flavor and a different twist to your favorite and similar potluck creations.

Prep Time: 30 minutes | Cook Time: 5 minutes | Ready In: 35 minutes

Ingredients:

• 1 package prepared green tea noodles
• 3 leaves of lettuce, chopped
• 1 small container ocean salad, prepared*
• 1 cup imitation crab, chopped
• 1 block kamaboko, chopped
• 3 eggs, omelet style, cut into strips
• ¼ cup teagu, chopped
• 5 green onions, chopped
• ½ cup nori, shredded
• 1 somen style sauce/Asian dressing

Cooking Process:

In 9" x13" pan, layer ingredient sstarting with noodles, then lettuce, ocean vegetables etc. until all ingredients have been added. Drizzle with your favorite Asian dressing or your favorite somen sauce. Sprinkle with shredded nori.

Note: You can also find dried ocean salad mix online. To use, just add water to re-constitute and use in recipe as directed.

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Create an Exquisite Platter of Hawaiian Appetizers with 4 Winning Tropical Recipes

Rich aroma, colourful spices and truly rustic serving combos- that’s how simple it is to actually relish an hawaiian appetizers recipes. With oodles of traditional culinary secrets and contemporary styles, we bring you 10 never-miss party recipes that make up for a formidable appetiser menu.

1.  Hawaiian Tropical Bruschetta:

Bruschetta is a popular Italian starter that has gripped Hawaiian cuisine with an enticing appeal. Tropical Hawaiian bruschetta is prepared using Kalua pig meat and rubbed with garlic and olive oil, and Hawaiian sea salt. A refreshing deviation from its Italian source, this tropical antipasto is topped with fruits and jellies to taste sweeter than it usually is.

There are more than 10 different varieties of Hawaiian bruschetta prepared by using fruits and meat. The vegan version has a caramelised topping made of pineapple extracts, maple syrup and mango pulps.

The key ingredients of the tropical bruschetta are:

• Oils and vinegar
• Apple cider vinegar
• Kiwi fruits, Lime, pineapple, passion fruit, Cajun
• Tomato and basil
• Coconut gratings
• Nuts and seeds
• Sweetened bread, garlic loaf or baguette

How to serve:

Use ripe tomatoes for a syrupy appeal, fired with a fruity and spicy flavour.

2.  Caramelised Hawaiian Kielbasa:

Well, not exactly a fast food starter, the Hawaiian kielbasa is a slow cooking recipe. It has all the goodness of an exotic tropical platter like sugary apple slices, glazed pineapple and a rich topping of caramelised brown sugar. 

Key ingredients:

• Kielbasa – 2lbs.
• Fresh pineapples
• Barbecue sauce
• Brown sugar
• Grounded ginger
• Onion and garlic paste

How to serve:

After 5-6 hours of slow cooking in an earthen pot, beef kielbasa can be served with fusilli pasta or baked garlic buns.

3.  Shrimp Bites in Coconut Lagoon:

Nibble your way to the savouring places in your mouth. A firm bite that melts in your mouth, shrimp bites feature among the most preferred beach shack appetisers and adventure sports snacks. A remarkable sea food, the recipe has an Asiatic appeal with its abundant chilli and garlic flavour. What makes it truly enticing is the way fruits and nuts are used in this preparation. 

A finger food loaded with mayo, pineapple chunks, orange marmalade and fresh parsley. Add mozzarella/QuesoFresco/ Ricotta cheese and avocadoes over the roasted shrimps for a magical taste.

How to serve:

Shrimp bites in Coconut lagoon tastes wonderful when served with crunchy tortillas chips and asparagus bread for a barbecue picnic.

4.  Ham and Pineapple Kebabs:

A salty and-sugary delight, these kebabs are perfect skewer recipes that comes together in a matter of minutes. An alternating cube of ham and pineapples are drizzled with caramelised coconut milk and savoury sauce. Easy and very delicious appetiser, this “Hawaiian” stuff is decked with sweet bell pepper and barbecue sauce. Juiced to the core, these ham and pineapple kebabs are rubbed with appetising grated ginger, cored to the bamboo sticks. 

How to serve:

Glazed ham and pineapple kebabs are relished cold after brushing with barbecue sauce before grilling till brown for about 10-15 minutes.

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Grilled Salmon Recipe

A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets. Even my 9 year old loves this recipe!”

Ingredients:

• 1 1/2 pounds salmon fillets
• lemon pepper to taste
• garlic powder to taste
• salt to taste
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 1/3 cup water
• 1/4 cup vegetable oil

Cooking Process:

• Season salmon fillets with lemon pepper, garlic powder, and salt.
• In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
• Preheat grill for medium heat.
• Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Tip:

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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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

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Red Snapper Veracruz Style Recipe

I love red snapper for this, but any white, flaky fish will work. By the way, many Veracruz style fish recipes call for pickled jalapenos, but I think there’s plenty of acidity in this from the lime and tomatoes, so I like the fresh pepper a little more.

Ingredients:

• 2 tablespoons olive oil
• 1/2 white onion, diced
• 3 cloves garlic, minced
• 1 tablespoon capers
• 1 tablespoon caper juice
• 1 cup cherry tomatoes, halved
• 1/3 cup pitted, sliced green olives (such as Castelvetrano)
• 1 jalapeno pepper, seeded and chopped
• 2 teaspoons chopped fresh oregano
• 2 teaspoons olive oil
• 2 (7 ounce) red snapper fillets, cut in half
• salt and pepper to taste
• 1/2 teaspoon cayenne pepper, or more to taste
• 2 limes, juiced

Cooking Process:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minutes.
• Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine.
• Stir in tomatoes, olives, jalapeno pepper, . Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes. Remove from heat; stir in oregano.
• Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture. Top with 1 snapper fillet, salt, black pepper, and cayenne pepper. Top with more filling and juice from 1 lime. Repeat with remaining snapper fillet, seasoning, and lime juice in a second baking dish.
• Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.

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Maile Symmonds Uni Tobiko Bucatini

Maile Symmons of Maile's Thai Bistro and Bellini's Bistro and Bar joins us again on Cooking Hawaiian style to make her uni tobiko bucatini.

Ingredients:

• 4 ounces bucatini
• 4 ounces sea urchin
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 2 galic cloves, minced
• 2 tablespoons heavy cream
• 4 tablespoons pasta water
• 1/8 teaspoon black pepper
• ½ teaspoon black tobiko
• 2 large shrimp

Cooking Process:

In a mini blender combine uni and butter, set aside. In a large pot of boiling water add salt and cook pasta until al dente (about 7-8 min). Just before draining measure out 1/2 cup of cooking water. Drain pasta and set aside. Season shrimp with salt and pepper. In a hot pan, pan-sear shrimp until cooked and set aside. In same pan add olive oil and garlic (make sure not to burn garlic) stir for a min. Now add uni puree, reserved pasta water, and salt and pepper. Stir for a couple minutes and slowly add heavy cream. Add black Tobiko and pasta turn off heat and fold pasta and sauce together. Plate and garnish pasta with shrimp.

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