Soup Category

Seared Uku Curried Luau Soup with Crunchy Ika Rings

Brendan James Mahoney, Executive Sous Chef,
Lokelani Restaurant, Maui Marriott Hotel

2 tablespoons peanut oil
2 ounces Maui onion, 1/4-inch dice
16 ounces Fish Stock
1 tablespoon ikanbalis (fish chili pepper sauce)
2 tablespoons ginger chili sauce (Sinsin)
1 tablespoon curry powder
1 tablespoon patis (Tiparos)
1 teaspoon turmeric
4 ounces canned coconut milk
9 Hawaiian uku fillets (1 oz. each), cut on bias
1 tablespoon fine julienne basil
1 tablespoon fine julienne nori
garnish:
3 ounces ika (squid), cleaned, thinly sliced and fried crisp
2 ounces mung beans, cooked
2 ounces Chinese sausages, 1/4-inch dice
2 ounces sweet potato (purple), poached, 1/-4-inch dice
1 ounce Molokai og

Heat peanut oil to smoking point in stockpot. Add Maui onion, stirring frequently, until translucent. Stir in Fish Stock, ikanbalis, ginger chili sauce, patis, curry powder and turmeric; bring to a boil. Reduce heat to a simmer and add coconut milk. Cook for 10 minutes; keep warm. Slice uku on the bias into 1 to 2 ounce fillets. Coat uku with basil and nori. In a sautee pan on high heat sear uku in peanut oil until fish is slightly brown, turn and cook on other side. Allow approximately 20 seconds on each side. Divide seared uku between three soup bowls. Garnish with ika rings, mung beans, Chinese sausage, sweet potato and ogo. Makes 3 servings.

Fish Stock

2 tablespoons peanut oil
3 ounces Maui onion, diced
3 ounces chardonnay
4 pounds, cleaned uku bones
3 ounces leeks
1 gallon water
1 teaspoon salt
1/2 teaspoon pepper

In a stock pot heat peanut oil on high heat. Add Maui onion and sautee until translucent. Add chardonnay and reduce to half. Add uku bones, leeks and water. Simmer for 2 hours; strain. Season to taste with salt and pepper.