Ka Wai Ola - Office of Hawaiian Affairs, Volume 35, Number 1, 1 January 2018 — Savor the new year with traditional flavors [ARTICLE+ILLUSTRATION]

Savor the new year with traditional flavors

Chef anel NuiKealoha owner Kealoha Domingo shares three recipes to get 2018 off to a traditional and 'ono start.

SAUCE > 2 13.5 ounee cans of good coconut milk > 2-4 tablespoons Hawaiian salt GARNISH OPTIONS Green onions, chopped limu, inamona, finishing salt DIRECTIONS To begin, I would take about 4 cleaned ti leaves and give them a good roasting in a hot baking pan. Line the pan with leaves. Also heat hand-crushed wāpine (lemongrass) stalks, ginger and garlic for a few minutes to extract flavors. Add 6 cups of wai niu and salt. After

bringing to a slow boil, add pieces of fish. Liquid should cover fish about halfway, if more is needed, add more wai niu or water. It should take 1 5-20 minutes based on the size of the fish. Be sure not to overcook fish, as texture will become dry. Make sauce by heating coconut milk seasoned with salt. Stir eontinuously to avoid scalding milk. Sauce and garnish fish. Garnish may be simple green onions, limu, inamona or you ean get creative. The dish pictured uses a lup cheong stuffing, cubed 'uala (sweet potato), microgreens and seasoned tobiko. Serves eight. ■