Monday, July 28, 2014         


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Enjoy tastes of the sea with festival and recipes


Celebrate Hawaii's fishing heritage at the Fifth Annual Hawaii Fishing and Seafood Festival.

The fest promotes marine conservation and highlights our seafood industry. Events include workshops, tours of fishing vessels and the fish auction facility, gyotaku printing and cooking demonstrations.

Well-known restaurants and food vendors will be selling their fare. A few share recipes here.


» When: 9 a.m. to 4 p.m. Sunday
» Where: Pier 38
» Information: www.hawaiifishingfestival.com
» Also: Free shuttles from Honolulu Community College


Tokkuri-Tei Restaurant
1 pound fresh ahi fillet, sashimi grade
1/4 cup butter
2 cloves garlic, finely chopped
2 medium yellow onions, small dice
1 green bell pepper, small dice
1 red bell pepper, small dice
2 cans (14-1/2 ounces each) stewed tomatoes
1 tablespoon grated fresh ginger
Black pepper, to taste
Chili powder, to taste
Soy sauce, to taste
Sugar, to taste
Nori Chips (see recipe)

Dice ahi to 1-inch cubes. Grind in food processor. (Do not chop with knife.)

In large skillet, melt butter; add garlic and ahi and stir until cooked through. Add onion and bell peppers; cook 3 to 5 minutes.

Transfer to large pot. Add tomatoes and simmer 30 minutes. Add grated ginger; season with black pepper, chili powder, soy sauce and sugar. Serve with Nori Chips. Makes 4 to 6 servings.

Approximate nutritional information, per serving (based on 4 servings and not including to-taste ingredients or Nori Chips): 340 calories, 13 g fat, 8 g saturated fat, 70 mg cholesterol, 550 mg sodium, 27 g carbohydrate, 4 g fiber, 15 g sugar, 33 g protein


2 sheets nori
1 cup cornstarch
1 egg
1 cup water
1 quart vegetable oil for frying

Cut each nori sheet into 6 rectangular pieces.

In small bowl, whisk cornstarch, egg and water.

Heat oil to 350 degrees. Dip one side of each nori into batter and deep fry until nori gets crispy on both sides, about 3 to 4 minutes. Drain on paper towels.

Nutrition analysis unavailable.


Nico's at Pier 38
2 pounds fresh marlin, cut in cubes
1 Japanese seedless cucumber, diced
1/2 pound cherry tomatoes, cut in halves
2 cans (13.5 ounces each) coconut milk
Juice of 3 limes
1 white onion, thinly sliced
1 bunch green onions, thinly sliced
Hawaiian salt, to taste
White pepper, to taste

Mix ingredients together; chill before serving. Makes 8 servings.

Approximate nutritional information, per serving (not including salt): 330 calories, 22 g fat, 19 g saturated fat, 40 mg cholesterol, 100 mg sodium, 9 g carbohydrate, 2 g fiber, 3 g sugar, 29 g protein

For more recipes from Hawaiian Electric Co., visit www.heco.com.

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