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Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: November 20, 1999
MOI POKE
1 1/2 pounds Fresh Moi
1 teaspoon Inamona (Kukui Nut)
2 teaspoons Red Sea Salt
2 ounces Limu Kohu
Skin the fresh Moi and skin it with a sharp knife by cutting out the flesh from the sides of the fish and removing the skin. Cut flesh into cubes and place in a bowl. Sprinkle with Inamona, red sea salt and Limu Kohu. Mix well and serve.
POACHED MOI WITH HOT OIL & SHOYU SAUCE
1 or 2 Whole Moi
1 gallon Hot Water
2 ounces Ginger, smashed
1/2 Whole Head of Garlic, halved
1/2 ounce Cilantro
1 tablespoon Red Sea Salt
1/2 Round Onion, chopped
Juice from 1/2 Lemon
1 ounce Green Onion, chopped
3 ounces Hot Oil
1 ounce Shoyu
Boil water in a large pot, Add ginger, garlic, cilantro, red sea salt, onion and lemon juice. Take whole Moi and add to pot. Let water come to a boil then turn down heat. Cook Moi until fish is cooked slightly to the bone. Cooking time depends on the size of the fish. Add green onions. Remove the cooked Moi from the pot and set aside on a serving plate. If desired, place the fish on top of a bed of shredded lettuce.
In a pan, heat oil on high until very hot. Once oil is heated, pour oil and shoyu over the Moi simultaneously. This process sears the shoyu into the Moi. Serve.
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