Thursday, July 1, 2010
I got some great Ono (local fish, also known as Hawaiian Wahoo) steaks and grilled them up, stir fried some bok choy that I bought from my "plantain lady" at the Hilo Farmer's Market and smashed a few fingerling potatoes and grilled them along with the fish.
Ono is a realative of the King Mackerel. The flesh of the ono is whiter, flakier and has a more delicate texture than the meat of other fast swimming pelagic species. Although they may make oceanic migrations as far as those of tuna and marlin, it contains less of the strong-tasting "blood meat" that the latter species use for long-distance swimming. While ono may grow to up to 100 pounds in round weight, the local Hawaii catch is usually between 8-30 pounds. It is a perfect fish for grilling and can usually be found at reasonable prices in Hawaii because it is so local. We have a Big Island Grocery chain Foodland/Sack n Save that regularly buys fish from local fishermen. They sell them cut up as well as whole. They also make the best Poke on the island, fresh daily.
serves two but can be easily doubled
Two Ono Steaks (6-9 ounces each)
1/2 cup of pineapple vodka *
1/2 cup Hoisin Sauce
1 inch of fresh ginger grated with a microplane
2 tablespoons smoked paprika
In a bowl, stir marinade and add ono. Marinate for 30 minutes.
Remove Ono from the marinade and sprinkle with smoked paprika.
Oil a hot grill and place the ono on the grill. After 4 minutes turn. The fish should be ready 3-4 minutes later.
* I make pineapple vodka by steeping pineapple slices in vodka for 4-6 weeks. You can also use sake in place of the vodka if you do not want to take the time to make it.
Stir-Fried Baby Bok Choy
serves two but can easily be doubled
This is such an easy and healthy recipe!
6-8 baby bok choy cut in half
2 Tablespoons Peanut Oil
1 Teaspoon Sesame Oil
pinch of crushed red pepper
2 Tablespoons Soju (soy sauce)
In a large wok, add the oils and pepper, heat on high and toss in the bok choy, stirring frequently. It only takes 5-8 minutes to cook.
Sauce with the soju before serving.
Grilled Smashed Fingerling Potatoes
serves two but is easily increased
This can be done with fingerlings or small red or yukon gold potatoes.
6 small potatoes or fingerlings
Hawaiian sea salt (I use my home smoked salt)
freshly ground pepper
Microwave or bake the potatoes till barely soft... do not over cook them or they will fall apart. I usually microwave them for 2 minutes and check them, then add a minute more if they are not soft enough. If you are using an oven, I would check them after 15 minutes.
With a potato masher gently smash the potatoes so that they are about 3/4 of an inch thick. Again, the key here is not to Over mash. The potatoes skin should be mostly intact so that the potato will hold together. Drizzle generously with olive oil, salt and pepper, then flip and do the same on the other side.
On a hot grill, grill the potatoes for 4 minutes, flip and cook for 4 minutes more. You want a nice crust.
You may need to add more seasoning as much of it will fall off when cooking, but I like both the "cooked seasonings" and the freshly added ones. You can also add some fresh herbs such as rosemary or parsley.