Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: November 1, 1997
Pan Fried Kalikali
with Fresh Dill Cream
Entree
4 each Kalikali Fillets (6 oz each)
1/2 cup All-purpose flour (to dust fish)
2 tbs olive oil
2 tbs butter
1 cup shiitake mushrooms, sliced
2 cups heavy cream
1 tbs shoyu
2 tbs fresh dill, chopped
to taste salt and pepper
Season fish fillets wth salt and pepper
and dust with flour.
Heat oil and butter in pan. Place fish
skin side down and fry 2 - 1/2 to 3 minutes
until golden brown. turn and fry another
2 or 3 minutes, just until fish turns
opaque in the middle. Remove fish and
keep warm without overcooking.
Extract all but 2 tablespoons all but 2
tablespoons of oil from pan, add shiitake
mushrooms, heavy cream, and shoyu.
Bring to a boil. Reduce heat and simmer
3 or 4 minutes, or until sauce has been
reduced to a nice consistency. Fold in
fresh dill at the very end and adjust
seasonings with salt and pepper.
Serve the sauce on the side or pour sauce
on plate and lay fish on top.
Traditional Island Style Bread Stuffing
Side
1 cup bacon, chopped
2 cups celery, diced
2 cups round onion, diced
to taste salt and pepper
1 block butter
2 tbs poultry seasoning, or to taste
2 cups stock
4 cups sweet bread crumbs
1 cup sweet potato
Combine in bacon, celery, and
onions in a wok. Add salt and pepper
to taste. Add butter and poultry
seasoning. Carmelize ingredients.
Add stock and bring to a boil. Add
sweet bread crumbs and sweet potato.
Add more stock, if needed. Turn off heat.
Fold ingredients until stuffing is at
your desired texture.
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