Here are a few of Greg and Bob's favorite recipes!! We love
to fish almost as much as we love to eat and these are some
great recipes. Most of them have an island flair. E-mail
us your favorite recipes. We would love to add them to
our repertoire.
These are from Sam Choy’s The Choy of Seafood. We have
the whole cook book at Kohala Divers if you are hooked after
you try these. We have made about every recipe in this book
and have loved all of them!!
Ono Marinade w/ grilled garden vegetables
4 Ono Fillets 6 oz each
Marinade (see Below)
1 Zucchini or yellow squash sliced oval
1 red bell pepper cut in wedges
8 fresh shiitake mushrooms
½ pound asparagus
1 medium carrot sliced oval
1 medium Maui (sweet) onion
½ cup sam choys original dressing (see below)
Marinade
1 Tbsp fresh garlic
½ Tsp black pepper
1 Tbsp sambal oelek (Chili paste in oriental section)
2 Tbsp fresh cilantro minced
1 Tbsp Thyme leaves
2 Tbsp white wine
¾ cup olive oil
1 Tbsp sesame oil
¼ cupAloha shoyu
2 Tbsp oyster sauce
Mix ingredients together and set aside
Oriental creamy dressing (its best to make it but you can
buy it premade too)
3 cups mayo
½ cup aloha shoyu
¾ cup granulated sugar
¼ tsp white pepper
1 ½ Tbsp black sesame seeds
1 Tbsp sesame oil
2 tbsp water
Whisk all ingredients together until well blended
Rub 1 tbsp of marinade over each ono fillet. Let stand for
30 minutes.
Toss the vegetables with the remaining marinade, then grill
over medium high charcoals. Remove the vegetables and place
in the middle of a serving tray.
Grill fish over medium high charcoals until cooked. (about
3 minutes per side under cook a bit as it will continue cooking
once removed!)
Serve with Sam Choys oriental Creamy dressing
Enjoy!!
Ahi with lime shoyu marinade
Serves 4
4 Ahi fillets 6 oz each
Lime shoyu marinade
¼ cup Aloha shoyu
¼ cup oil
Juice and grated zest of one lime
2 Tbsp dry sherry
2 Tbsp cilantro chopped
1 Tbsp brown sugar
2 Tsp fresh ginger
1/8 Tsp chinese 5 spice powder
Blend ingredients and marinate the fish for 30 minutes (the
lime will be cooking the fish so don’t leave it much
longer). Grill or broil fish for 4-5 minutes on each side basting
with marinade. Serve extra marinade to top the fish.
Ginger Pesto Rice
(this is a great side dish with the Ahi)
1 cup white rice steamed then slightly cooled
½ cup cilantro minced
½ cup green onion minced
¼ cup ginger minced
Mix together and serve with shoyu on the side mmmmmm.
Ginger Pesto-crusted ‘opakapaka (or uku grey snapper)
8 fresh snapper fillets 3 oz each
1 tbsp oil for frying
Marinate Snapper in cooled ginger pesto sauce for 1-2 minutes.
Place fillets in a frying pan, and cook for ½ -2 minutes
on each side over medium high heat.
Pour 2 ounces of coconut cream sauce on each plate and drizzle
with ginger pesto sauce.
Ginger pesto sauce
½ cup fresh cilantro minced
½ cup green onion
¼ cup fresh ginger
¾ cup peanut oil
1 Tbsp aloha shoyu
Salt and white pepper to taste
Place cilantro, green onions, and ginger in a deep bowl. Heat
peanut oil in a pan until smoking. Pour heated oil over cilantro
mixture. Be Careful The Oil Will Be HOT! And SIZZLING!
Add salt pepper and shoyu
Coconut cream sauce
3 Tbsp butter
1 med round onion minced
1 cup heavy cream
2 cups canned coconut milk unsweetened
2 Tbsp cornstarch mixed 1 ½ Tbsp water, if needed for
thickening
Salt and pepper to taste
Place butter in sauce pan. Add onions and cook until translucent.
Add heavy cream. Bring to a boil, reduce heat and simmer for
1-2 minutes. Add coconut milk and cook for another 2 minutes.
