Fish

Fish Surprise

This recipe works best with deep sea white fleshed fish such as mahimahi, ono, marlin, or snapper such as uku, opakapaka or onaga. If you don’t have any of the above, you can use ahi, salmon, or large papio. We like Fish Surprise because it is very easy and even the finicky eaters who don’t care for fish will eat this one.
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Recipepapa Spicy Aku Poke

We found this one by accident when we ran out of Hawaiian Chili Peppers. Rather than use the dried chili flakes that you put on pizza, we decided to use Sriracha Sauce which is the same thing found in spicy tuna and common in every Vietnamese restaurant or household. The Sriracha Sauce gives this poke a nice kick and unlike spicy tuna there is no mayonnaise so it is much healthier for you. For you fishermen out there be sure to add Sriracha to your traveling poke kit so that you can make this Recipepapa version on the way home.
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Healthy Fried Aku

If you are lucky enough to live in Hawaii and own a boat or know someone who does a lot of deep-sea trolling, chances are you will have plenty of Aku during the summer months. Aku is skipjack tuna and the same stuff that comes in a can. Canned tuna is not bad but nothing compared to fresh Aku. Many people like to eat their Aku raw in the form of poke (marinated raw tuna cubes) or sashimi and consider frying Aku a waste. We have to disagree because Fresh Fried Aku is very delicious and something for those that don’t like to eat raw fish.
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Tofu Salmon Salad

Not all salads are created equal. Many are actually loaded with empty calories and have little nutritional value. Tofu Salmon Salad is one of our favorites because unlike many salads it is not only great tasting but also very good for you.

Just look at the ingredients. Salmon is loaded with Omega-3 fatty acids and tofu is high in iron, calcium, magnesium with very little fat. This salad is something you can definitely use to lose weight and even better yet it tastes nothing at all like diet food.
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Fishcake or Surimi

Surimi was first made over 900 years ago in East Asia. Surimi is actually a Japanese word which means ground meat and more specifically fish meat. In Japan it is used in the making of Kamaboko or fishcake. Surimi was a way for the Japanese to make use of fish fish considered inferior for sashimi, sushi, and other traditional dishes.

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Zucchini Seafood Casserole

Remy used zucchini to make his famous ratatouille, which is a stew of summer vegetables prepared in olive oil and cooked for an extended time over low heat. This dish also uses zucchni but is much easier and simpler.

Fried Mahimahi

Mahimahi can now be found frozen at Costco and Sam’s Club and various other supermarkets so getting your hands on this easy to eat fish will not be a problem. Mahimahi is also known as dolphin-fish or dorado, rakingo, calitos, maverikos, or lampuka (in Maltese). Yes, that is correct Mahimahi are also caught in the Mediterranean and Red Sea.

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Butterfish Teriyaki

For this dish make sure you use sablefish more commonly referred to as “butterfish”. The sable fish is found in the cold waters of the North Pacific and that is what makes the flesh of this fish so flaky, buttery and delicious. Don’t confuse the sable fish for Hawaiian Butterfish a.k.a Escolar, Walu, or Snake Mackeral. I posted something on why you should not eat Hawaiian Butterfish in the Seafood Page under Warning.
Since sablefish is caught primarily in Alaska you should have no problem getting a hold of some nice filets or cross cuts. In Hawaii we ususally get frozen or previously frozen sablefish so you don’t worry about getting it fresh.
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Oio Fishcake

In Hawaii bonefish is called Oio. For this Recipepapa.com recipe you can also use awa or milkfish. Actually any bony fish will do as you will need to scrape out the meat to avoid all the tiny bones. Check out the other post on Lomi Oio, which will show you how to clean and scrape the fish.

Oio Fishcake

Oio Fish Paste:
3 cup scraped Oio fish
6 T. sugar
1 ¼ c. water
1 c. cornstarch
5 tsp. salt
Dash of baking soda

Clean fresh Oio and freeze; this will allow flesh to soften. Thaw and split fish from back. Scrape off meat, follow the grain using a spoon. Mix scraped flesh using hands to break up large flakes and check for any overlooked bones. Measure fish and combine with remaining ingredients. Mix well. Yield 6 ½ c.

Oio Fishcake:
6 ½ c raw oio fish paste
3 eggs
1 small carrot, cut in thin small strips or coarsely grated
1 can – 5 oz water chestnuts, chopped
6 stalks green onion, chopped
Oil for frying (preferably olive oil)

Combine ingredients and mix well with hands. Drop mixture by teaspoon into 350 degree F. oil and fry until lightly browned. Oil should be about 1 ½” deep to allow for proper cooking. Note: cook a few at a time; fishcake will expand during cooking.

Fried Fish with Sweet-Sour Sauce

Here at Recipepapa.com we love sweet and sour sauce. Sweet-sour sauce is great on chicken nuggets so why not on a nice piece of fried fish. The ginger power in this dish adds a little something extra. This is one the kids will enjoy. Hey you can even tell them its chicken.

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