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The Hukilau Salad Fish and Shrimp



Fresh tropical greens create a bed for a salad from the sea.



by Patrick Edie

Hawai'i's fame and lure have been promoted by the lilting lyrics of a charming tune sung over the years by millions of happy islanders and visitors. The Hukilau Song tells of the Hawaiian community's collective efforts to pull in the fishing nets at the beach and then share the bounty. The following salad blends the harvest of the net with the tastes of several Pacific island communities.

 

Hukilau Salad

serves four

1 package of somen noodles

3/4 lb fresh ahi (tuna) sliced to H inch thickness

1/2 lb medium cooked shrimps

1 head romaine lettuce (chopped ) reserve 4 larger leaves

1/2 lb mixed exotic greens (such as arugula, raddiccio, endive, watercress etc.)

1 basket cherry tomatoes (halved)

1 bunch green onions

1 piece of pink kamaboku (fishcake) grated

1 tin prepared black beans (available in oriental markets)

1/4 cup grated ginger

3 tbsp shoyu (soy sauce)

1/4 cup rice vinegar

1/4 cup honey

2 tbsp water

1 tsp tapis or patis (fish sauce) or five minced anchovy filets

2 teaspoon hot chili sesame oil

 

Prepare somen by placing the entire package into boiling, lightly salted water. Stir and cook for 2 to 3 minutes. Drain and cool under running water. Add a few drops of chili oil to the noodles, stir and refrigerate. Season the ahi with salt and pepper or blackened seasoning and pan fry quickly on a hot skillet. Don't overcook, the fish should be rare in the center. Set fish aside. Mix dressing by whisking grated ginger, shoyu, vinegar, honey, water, fish sauce and chili oil; reserve. Assemble salad by placing one large romaine leaf on a platter. Around the plate pile chopped romaine and mixed greens.

Divide somen noodles into the romaine leaf and top with some black beans, srimp and green onion. Place several pieces of ahi on the bed of greens and top with a few black beans and add the halved tomatos. Sprinkle grated kamaboku and green onions over all and dress the salad by spooning the vinaigrette over noodles and fish.


Tofu & Ginger Appetizer

1 lb block of firm tofu

1/2 cup peeled and minced ginger root

1/2 cup chopped green onions

shoyu

sesame oil

Cut tofu into 1" cubes and arrange them on a platter with some shredded cabbage or spinach. Sprinkle the ginger over the tofu along with the onions. Drizzle shoyu until tofu is all moist and then drizzle sesame oil. Serve well chilled.