Ensuring that our fisheries are sustainable means more than just protecting the resource. It is a perpetuation of our culture and way of life.

This week we offer recipes showcasing seafood caught or farmed locally.

CHINESE-STYLE KAMPACHI CARPACCIO

1 pound kampachi, cut into thin 1/4-inch slices
1/4 cup fresh green onions, finely chopped
1/4 cup fresh cilantro, finely chopped
1/4 inch fresh ginger, julienned
2 tablespoons soy sauce
1-1/2 tablespoons fresh-squeezed lemon juice
1/4 teaspoon chili oil
3 tablespoons peanut oil, or to taste

On glass or heat resistant platter, arrange kampachi in single layer. Sprinkle green onions, cilantro and ginger over fish. Refrigerate.

In small bowl, whisk soy sauce, lemon and chili oil.

In small sauce pan on high, heat peanut oil 2 to 4 minutes or until smoking. Remove fish from refrigerator and drizzle hot oil over kampachi, making sure to wilt green onions, cilantro and ginger. Fish should still be raw with slight sear.

Drizzle with soy sauce mix; serve immediately. Serves 4.

Approximate nutritional information, per serving (with 3 tablespoons oil): 220 calories, 11 g fat, 2 g saturated fat, 45 mg cholesterol, 500 mg sodium, 1 g carbohydrate, 29 g protein, no fiber or sugar

ONO LETTUCE CUPS

1 fresh mango, diced into 1/4-inch cubes
1/2 cup grape or cherry tomatoes, quartered
1 small red onion, chopped
1 jalapeño, diced
3 tablespoons fresh cilantro, chopped
1 tablespoon fresh mint, chopped
1/4 cup fresh squeezed calamansi lime
Salt and fresh cracked pepper, to taste
2 tablespoons olive oil
1-1/2 pounds ono fillets (can substitute with mahimahi, hebi or any other firm whitefish)
2 heads Manoa or butter lettuce, separated by leaves
1 avocado, sliced (optional)

In medium bowl, combine mango, tomatoes, onion, jalapeño, cilantro, mint, and calamansi juice; season with salt and pepper to taste. Store in refrigerator.

Heat grill on medium-high. Lightly brush fillets with olive oil and season with salt and pepper. Grill fish 3 to 4 minutes on each side or until opaque in center. Let cool and cut into large chunks.

Place 2 to 3 fish chunks and slice of avocado, if using, in lettuce cup and top with mango and tomato mixture. Serves 4.

Approximate nutritional information, per serving (with avocado and not including salt to taste): 380 calories, 16 g fat, 2.5 g saturated fat, 80 mg cholesterol, 200 mg sodium, 24 g carbohydrate, 7 g fiber, 14 g sugar, 40 g protein

AHI POKE ROLL-UPS WITH KABAYAKI SAUCE

4 sheets sushi nori, cut in half to make 8 sheets
2 cups cooked white rice
1/2 pound ahi or aku poke of your choice, mince
Vegetable oil for frying
1 cup Japanese tempura batter
3/4 cup ice cold water

» Kabayaki Sauce:
1/4 cup soy sauce
1/4 cup mirin
1/8 cup sugar
1/4 teaspoon sesame oil

For sauce: In small saucepan combine soy sauce, mirin and sugar. On high heat, bring ingredients to boil, reduce to simmer and cook 5 to 7 minutes or until sauce thickens to consistency of syrup. Stir in sesame oil; set aside.

To make roll-ups: Place sheet of nori, textured side up on work surface. Pat thin, even layer of rice on nori, leaving 2-inch border on one side. Place one heaping teaspoon poke in center of rice. Pick up edge of nori with rice and fold over poke. Continue rolling tightly into cylinder. Seal.

Make all 8 rolls and set aside.

In medium pot or deep fryer, preheat oil to 325 degrees. Gently mix tempura batter and ice water. Dip rolls into batter and fry 3 to 5 minutes, until light golden brown.

Remove from fryer; place on paper towel to cool. Cut rolls in half, on diagonal, and serve immediately with kabayaki sauce. Serves 4.

Approximate nutritional information, per serving: 220 calories, 11 g fat, 1 g saturated fat, 15 mg cholesterol, 125 mg sodium, 19 g carbohydrate, 12 g protein, no fiber or sugar

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More Hawaiian Electric Co. recipes are available at www.heco.com.