The Hawaii Fishing & Seafood Festival gathers some 20,000 people each year with more than 100 vendors, delicious local seafood, live fishing demonstrations, longline boat tours and lessons in casting techniques. To celebrate our fishing and seafood heritage, try these dishes courtesy of some of Hawaii’s famous chefs.

SAUTEED MAHIMAHI WITH LUP CHEONG AND WILTED KALE

Chef Keoni Chang, Foodland Super Market

6 ounces mahimahi fillet

Salt and pepper, to taste

1 tablespoon vegetable oil

1/2 piece of lup cheong (Chinese sausage), sliced into 1/8-inch pieces

1 teaspoon grated ginger

1 garlic clove, finely sliced

2 cups kale, stems removed and torn into 2-inch pieces

1/2 cup chicken broth

1 dash shoyu

1 lemon wedge

1 sprig Chinese parsley

1 teaspoon sliced green onions

Season fish with salt and pepper. On medium-high, heat oil in nonstick pan and sauté fish about 3 minutes per side. Set aside.

Drain any grease from pan and return to heat. Add lup cheong; cook for 2 minutes.

Add ginger and garlic; cook 1 minute. Add kale and chicken broth; cook until kale is wilted.

Place kale mixture in bottom of large soup bowl. Top with fish. Pour broth over fish, letting liquid pool in bottom.

Drizzle with shoyu and lemon juice and garnish with parsley and green onions. Serve immediately. Serves 1.

Approximate nutritional information, per serving (not including salt to taste): 450 calories, 25 g fat, 2 g saturated fat, 125 mg cholesterol, 1,000 mg sodium, 19 g carbohydrate, 3 g fiber, 1 g sugar, 43 g protein

GINGERED CRAB MEAT AND TOBIKO CAVIAR NAPOLEON

Chef Russell Siu, 3660 on the Rise

6 ounces cooked Dungeness crab meat

2 tablespoons tobiko caviar (flying fish roe)

1/8 cup diced green onions

1 tablespoon mayonnaise

1 teaspoon finely grated ginger

Salt and pepper, to taste

Oil for shallow frying

4 wonton wrappers

Sliced green onion and sesame seeds, for garnish

Mix crabmeat, caviar, diced green onions, mayonnaise and ginger. Season with salt and pepper. Let sit 30 minutes.

In deep pan, heat oil and fry wonton wrappers on each side until golden brown.

Spoon crab mixture onto wonton. Repeat layers twice; top with another wonton and garnish with green onions and black sesame seeds. Serves 2.

Approximate nutritional information, per serving (not including salt to taste): 300 calories, 17 g fat, 2.5 g saturated fat, 150 mg cholesterol, 650 mg sodium, 17 g carbohydrate, 1 g fiber, 1 g sugar, 22 g protein

HAWAIIAN-STYLE CEVICHE

Chef Sam Choy, Sam Choy’s Breakfast Lunch & Crab

8 ounces uncooked snapper or moi

1/2 cup sugar

1/2 cup soy sauce

1/4 cup rice wine vinegar

3/4 cup lime juice

1/2 teaspoon minced garlic

1 ounce ginger, peeled and smashed

1 ounce wasabi paste

Sushi rice (see note)

Cut fish into 4 slices. Combine sugar, soy sauce, vinegar, lime juice, garlic, ginger and wasabi. Add fish and marinate in refrigerator 1 hour.

Place 2 slices fish atop 1 cup sushi rice. Top with marinade. Serves 4.

Approximate nutritional information, per serving: 510 calories, 1.5 g fat, no saturated fat, 20 mg cholesterol, greater than 2,500 mg sodium, 104 g carbohydrate, 2 g fiber, 41 g sugar, 21 g protein

Note: To make sushi rice, combine 6 cups cooked rice with 1/2 cup rice vinegar, 6 tablespoons sugar, 2 teaspoons Hawaiian salt

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