Hawaiian Fish Stew Food

LUAU STEW WITH PORK

Steps:

• Prepare the luau leaves. Wash the leaves very thoroughly. Chop off and discard the stems. Chop the leaves into 1" ribbons. Set aside.
• Toss the cubes of pork shoulder with a teaspoon of salt. Set aside.
• In a large pot, add oil, and turn to medium-high heat. Add the pork in a single layer and brown evenly on all sides. Remove the pork and set aside on a plate. Pour out any excess oil from the pot.
• Add the sliced onions and minced ginger to the pot. Turn heat down to medium and cook until the onions are translucent.
• Put all the luau leaves over the onions and ginger. Put the browned pork over the luau leaves. Add a half-cup of water to the pot. Bring to a boil and then turn the heat down to low and cook for 1 hour (more or less time depending on how tender your luau leaves are).
• Check on the stew every 15 minutes, give it a stir. The pork will begin to break down - you can shred it into smaller pieces with chopsticks (that's how we like to eat it), or leave them as larger chunks.
• Season to taste with salt. Some people also like to add shoyu, but that is up to you. Serve hot with rice and all the other good Hawaiian dishes. Don't forget the chili pepper water!

SPICY HAWAIIAN FISH STEW WITH CREAMY 'POI'

Steps:

• Season the fish with salt and pepper. In a stockpot coated with oil, sear the fish. Add the habaneros, onions, garlic, ginger, tomatoes, thyme, bay leaves, and kaffir leaves. Cover with water, check for seasoning and bring to a simmer. Simmer for 1 hour.
• Squeeze in lime juice and gai choy right before serving. Check for seasoning. To make the poi, heat the cream with the garlic and ginger and reduce by 20 percent. Add the hot taro and mash together smooth. Season and check for flavor.
• Place a mound of poi in the middle of a large pasta bowl. Top off with lots of the fish stew. Garnish with scallions.
• Beverage: Lillikoi Hawaiian Beer.

FISH STEW

Steps:

• Cut the fish fillets into 3-inch pieces. Season with 1 tablespoon of the rub. Set aside in the refrigerator. Make a roux by combining the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stir slowly with a wire whisk or wooden spoon for about 15 to 20 minutes, or until the roux becomes dark brown, the color of chocolate. Add the celery, onions, bell peppers, and chilies. Cook, stirring often, for 6 to 7 minutes. Add the bay leaves and garlic and cook for about 2 minutes. Add the tomatoes, water, and the remaining 1 teaspoon rub. Reduce the heat to medium-low and cook, uncovered, for about 1 hour, or until a thin oil film appears on the surface. Stir occasionally to prevent the mixture from sticking. Increase the heat to medium, add the broth, salt, and cayenne and cook for about 15 minutes. Lay the fish in the mixture and cook for 10 to 15 minutes, or until the fish flakes easily with a fork. During the last 5 minutes of cooking time, add the green onions and parsley. Remove the bay leaves. Serve hot.

HAWAIIAN FISH STEW

Steps:

• Saute peppers and onion in olive oil, season with salt and pepper. When nearly tender add broth and coconut milk. Simmer for 10 minutes. Add mahi mahi and potatoes, simmer until tender. Add cilantro and lime juice to finish. Adjust seasoning with salt and pepper. Serve with grilled naan.