Fried Mahimahi

I guess summer is here.  The rain has tapered off, the termites come around, and I haven't had to turn on my electric blankie for over a week.

When the weather turns warm, I try to serve food that won't add much to the heat...more veggies...less rice...no "gravy" foods.  The warm weather is also perfect for outdoor eating and "build your own" foods like fish tacos.

For several years, I've been making breaded mahi (short for mahimahi).  Breaded mahi/fried mahi, is an okazuya staple.  Pieces of golden brown fillets line trays, waiting to be packed in a box lunch.  "Breaded" usually refers to the use of panko breadcrumbs.  The Ds and The Help enjoy mahi because it's easy to eat; no bones to pick out.  I like making fried mahi at home (maybe because The Help makes the absolute best tartar sauce).  I would post his recipe for tartar sauce, but I am certain he doesn't use a recipe.  Magically, it turns out delicious every time.

In spite of willingly consuming breaded mahi, The Help isn't normally much of a fish, rice, and Japanese pickles eater.  So it wasn't a huge surprise when he broke from the norm and used my breaded mahi in fish tacos.  I suppose the stars were all in the right place. . .we happened to have won bok, carrots, purple cabbage, tortillas, AND salsa, on hand.

Whether you have breaded mahi in a bento, with rice or in a taco, making it at home isn't too difficult.  The results are delicious and well worth the effort.

click on recipe title for printable recipe

Fried Mahimahi

     1 lb mahimahi, thinly sliced

     1 tbsp sugar

     2 tbsp cornstarch

     1 tsp salt

     1 tbsp sake

     1/2 tsp curry powder

     1 tbsp shoyu

     1 egg, beaten

     1 1/2 c panko

     oil for frying

Combine sugar, cornstarch, salt, sake, curry powder and shoyu.  Add mahimahi and marinate for 1 hour.  Heat oil in a skillet.   Dip fish into beaten egg then roll in panko.  Fry until golden brown.

    

It seems like it's been a while since I went anywhere.  But a few weeks ago, I went to Honolulu to "fix" my shoulder.  A trip to Honolulu would not have been complete without visiting the newest (for now) member of my family, Cody.  Big congratulations go out to his parents, LA and Stason, and his beaming grandpa Miles.  Cody will have many rich years of listening to Grandpa Miles' stories about his youth, the dangers of going into Waikiki, and how he didn't enjoy napping while he was younger.

And we will forgive Stason for his ugly shirt.






Although I was in town for only an evening, I managed to get my dim sum fix.  We tried a new place called Yum Cha.  I was excited to see xiao long bao on the menu.  It was actually just okay, although this was the first place in Hawaii where I've actually had xiao long bao.  My previous experience has been limited to Din Tai Fung, so perhaps it's not a fair comparison.  The shrimp look funn was delicious.  Yum Cha is one of those places on Oahu where you can get the cute animal buns (I think the other place is Panda Dim Sum, a place I have yet to try).

The animal buns are dessert buns.  The piggies are filled with custard, and the doggies (sorry, no pic) have a black bean filling.  If you know me, then you know why there is no doggie bun pic.  I'm not a big fan of black bean.

The Help had to have his steamed char siu bao, and we also had an order of lo bok gao.  I managed to eat just one of the piggie buns because I could not leave without having my favorite, mango pudding.

For our only dinner,  it was a no-brainer.  We ended up at Tonkatsu Tamafuji.  I was smarter this time and ordered the white rice.  But next time, I think I will try the oyster and shrimp combo.  I don't think I need to eat the pork loin katsu again...not because it wasn't good, but it was just too heavy.

Since returning home, I've been putting a lot of time into my recovery.  In addition to physical therapy, I've been trying to stretch and do more at home.  While I am not back to normal yet, I can tell that I have made progress.  I can actually put on my own deodorant and wash my own hair.

While all this was happening, Kilauea volcano continued producing lava.  It is rather difficult to grasp the magnitude of changes which have occurred in the lower Puna area in the past 5 weeks.  I know of several people who had to evacuate, as well as others who have actually lost their homes.  D1 called me last week Thursday to tell me her long-time friend no longer has a home in Kapoho.  This is not a stranger.  This is someone who has spent time with our family over the years.  It's difficult to find words.

The Help allowed a friend to try out his Fuji, and he captured this amazing picture from his bedroom.   The foreground is bayfront (downtown Hilo).  The lava fountain (fissure 8) is about 20 miles away.

photo credit:  Nakaz42

And yesterday, I received an awesome gift from the valley of the sun. . .D1 returned! 😻

Look out, Spud! Homemade Fish & Chips

Aaaahhhhh...my first official post of summer!  Yeah!  On paper, I have 2 whole months of vacation (we report on either July 30 or 31).  I am totally exhausted and drained from work, and I will definitely need every minute of those 2 months to recover.

Last week was probably one of the most intense weeks of work this year, and it was only 3 days long.  For the first 2 days, teachers from schools in the complex area got together and worked on content-specific common core pacing guides.  At least that was the way it was supposed to work.  Immediately after we got into our groups, one of the teachers made a formal request that she be permitted to work ONLY with teachers at her school.  What a joke because the other school actually had their shit together!

The Edison consultants, who were likely paid a ton of money to assist in the process, were likely paid a ton of money to sit on their asses in a corner of the classroom while everyone else (yes, even the grumblers) worked their tails off.  I know this was the case in at least 3 classes I peeked in on.  I must say that in the end, the teachers came through and produced what was expected of them.  One of my coworkers said his session refused to put anything on the flash drive to give to the High Commander.

The common core draining went on for 2 days, and it was followed by a day of culture-based education, lunch, and a grueling reflection session with the High Commander.  The culture portion of the day was held at the school of the "haves" (versus the "have-nots", a.k.a. the DOE), Kamehameha Schools Keaau Campus.  Teachers were warned repeatedly about our status as invited guests and we were not to take any food or drink into Lunalilo Hale.  Teachers are dang good at following directions.  Unfortunately, two administrator-level people (one school and one district), were seen eating and drinking within Lunalilo Hale.  Both were spoken to by teachers, and both shook off the admonitions.  The High Commander's deputy saw at least one of them violating the rules and did nothing.   

Well right now, all that is behind me.  At 3:00 pm on Thursday, I walked out of the office.  Of course, some people were blocking the exit, but I just pushed past them and didn't look back.  I am gone. . .not just for the summer. . .I am gone.  I managed to secure a transfer during the Teacher Assignment and Transfer Period (TATP) 2.  I'm looking forward to the new adventure.

And speaking of adventure. . .my cousin Kent and his awesome wife Julie go fishing in Alaska every year.  Usually, they give me salmon (remember the gorgeous salmon in the batayaki post), but this time, there was a package of rock cod in the mix. I knew immediately what I would be making with cod. . .fish and chips.

Before I get into the recipe, I need to share how I became a fish and chips aficionado.  Sometime in the 80s, I went to Seattle to attend orientation at U-Dub.  One of the places Uncle George took me to was Spud Fish & Chips on Alki Beach (West Seattle).  This was the first time I had eaten fish & chips which weren't on a school lunch tray and the fish wasn't in "stick" form.  I watched with fascination as Aunty Char squirted malt vinegar all over her fish.  From that moment on, all fish & chips I consume are judged against Spud.  While Island Fish & Chips (Waikoloa Kings Shops) does a good job, the fish is not the same as Spud.  I do love the cole slaw from Island Fish & Chips.  Ivar's and Long John Silver don't even come close to Spud.

Without even leaving my home (Kent and Julie can do that for me), I can make superb fish & chips.  The key, in addition to the best cod you can find, is the batter.  The batter needs to be crisp and remain crisp as the fish and fries are cooked.  I hate soggy, oil-laden batter!  The batter recipe was given to me by Kikukat Mom.  I believe she got it from the wife of one of Kikukat Dad's golf buddies.  I have used the batter to coat all sorts of things:  shrimp, soft shell crab, broccoli, mushrooms, sweet potato, pickles. 

Fish is only part of the story, so for the best fries, use Anthony Bourdain's method.  The fries were made according to his New York Restaurant, Les Halles.  The fries/frites recipe can be found in multiple places on the internet.  I cannot stress enough that you MUST do the 2-step frying process.

For most of my life, tartar sauce was right there next to the vile condiment on my list of detested foods.  I think its because many permutations of tartar sauce contain the Devil's sauce.  Blecchhhh.  The tartar sauce in the pic, and one of the two versions I eat, is made by The Help.  He uses mayo (Best Foods, of course), sweet relish (the kind with pickles only), Worcestershire sauce, and a touch of lemon juice.  I am certain he would not dare slip in Grey Poupon or French's!

click on recipe title for printable recipe

Lea's Tempura Batter Mix

     1 box (40 oz) Bisquick

     1 pkg (10 oz) potato starch (might be labeled "katakuriko")

     1 box (1 lb) cornstarch

Combine all ingredients in a large bowl.  Store in refrigerator.  When ready to use, combine (only the amount needed) with cold water until desired consistency is reached.  Fry between 350-375 degrees until golden brown.

The only other tartar sauce I will eat is served at Hilo Bay Cafe with their Fish & Chips.  Like The Help's tartar sauce, it is also very "white".

Restaurant Chatter: Hilo Bay Cafe

Mom treated me to lunch on Friday, and I chose Hilo Bay Cafe.  I thought it was funny that we both ordered the same thing:   fish & chips!  Hilo Bay Cafe makes the best fish & chips in Hilo.  I was going to say "in the world", but having gone to school in Seattle, nobody makes fish & chips as good as Salty's on Alki.

I'm practicing again from my phone.

Steamed Fish

Steamed dishes evoke feel-good moments.  Theres something very pristine and simple about eating food cooked with steam.  Oil is kept to a minimum, allowing food flavors to shine through.

Steamed fish is very popular here, especially during mullet season.  The Seaside Restaurant has built its reputation on fresh steamed mullet done simply with lemon and onion slices.  A variation to steaming fish with lemon and onion is to steam fish "chinese style".

"Chinese style" usually means that shoyu, and green onions are involved in some way.  Many different methods exist, and I use different  methods/ingredients depending on the fish.  A mullet, mu (big eye emperor), or opakapaka (snapper), would be doused with hot oil for the sizzle effect after the fish emerges from the steamer.  For fish slices, mahimahi being a favorite, I go with a method which does not entail the sizzling apres-steaming show.

Arrange fish slices in a steam/heat proof dish with a low rim or flange.

Combine sauce ingredients in a small bowl.

Smear sauce over fish slices and top with slivered green onions.  Steam for 20 minutes.

Dinner is ready!

click on recipe title for printable recipe
Chinese Steamed Fish Fillets

     1 lb fish fillets

     1 tbsp salted black beans, rinsed & mashed

     1 tbsp cornstarch

     2 tbsp shoyu

     1 tsp sugar

     1 tsp oil

     1 piece ginger, grated

     1 clove garlic, grated

     1 tbsp salted turnip, minced

     2 stalks green onion, chopped

Slice fish fillet into pieces 3/8" thick.  Place in a steam-proof dish.  Combine all remaining ingredients except green onions.  Spread over fish slices.  Sprinkle green onions.  Steam for 20 minutes.