The Electric Kitchen: East Honolulu Food Fest benefits homeless

One of East Honolulu’s largest fundraisers will benefit the homeless, the 14th-annual East Honolulu Food Festival, slated for April 27 at Mary, Star of the Sea Church and School. Beneficiaries include two Kakaako organizations — Next Step Shelter, with its year-round meal program, and Catholic Charities Family Outreach Center — and after-school meal programs for keiki in Kalihi.

Proceeds will also help fund student scholarships, technology equipment and facility upgrades.

This family-friendly event, from 5:30 to 9:30 p.m. at 4470 Aliikoa St., will include a silent auction, entertainment, carnival rides, games, face painting and more.

Cost is $75 in advance, $85 at the door; $30 for ages 3 to 13. Go to starofthesea.org or call 734-0208.

Here are recipes from some of the food vendors who will be at the event.

FISH FILLET WITH BLACK BEAN SAUCE

By Max’s of Manila

• 2 tablespoons sesame oil
• 1 tablespoon mirin (Japanese cooking wine)
• 1 tablespoon nonfat dry milk
• 1/4 cup flour
• 8 ounces catfish fillet, cut in 2-inch slices
• 1 cup vegetable oil for frying

>> Black Bean Sauce:

• 2 tablespoons vegetable oil
• 1 teaspoon minced ginger
• 1/2 tablespoon minced garlic
• 1 tablespoon salted black beans
• 1 stalk green onion, cut into 2-inch pieces
• 1/2 red bell pepper, sliced
• 1 tablespoon low-sodium shoyu
• 1/4 cup water
• 1/2 teaspoon cornstarch mixed with 1 tablespoon water

In a large bowl, combine sesame oil, mirin, dry milk and flour. Add fish and marinate 2 hours.

Meanwhile make sauce: In a small pan on medium- high, heat vegetable oil and add ginger, garlic and black beans. Saute 1 minute. Add green onion, bell pepper, shoyu, water and cornstarch mixture. Bring to boil; set aside.

>> To cook fish: In a large saute pan, heat 1 cup vegetable oil on medium-high. Add fish and fry until done; drain fish on paper towels, then arrange on serving plate. Pour sauce over fish. Serves 2.

Approximate nutritional information, per serving: 500 calories, 31 g total fat, 2.5 g saturated fat, 70 mg cholesterol, 1100 mg sodium, 24 g carbohydrate, 2 g fiber, 5 g sugar, 28 g protein.

FIRE-TORCHED MISO-GLAZED AHI MUSUBI

By Kakaako Kitchen & Catering

• 1-1/2 pounds ahi, cut into strips
• 4 cups teriyaki sauce, divided
• 3 cups cooked white or brown rice

>> Miso Glaze:

• 1/2 cup white miso
• 2 tablespoons mirin (Japanese cooking wine)
• 1 tablespoon sugar
• 2 tablespoons mayonnaise

In a large bowl, place ahi and cover with 3 cups teriyaki sauce; marinate 12 to 24 hours.

Heat oven to 325 degrees. Place ahi in baking pan and cook 20 minutes, until done.

Meanwhile, combine glaze ingredients and stir to dissolve sugar; set aside.

When ahi is cooked, shred into a large frying pan and combine with remaining 1 cup teriyaki sauce. Cook over medium to medium-low heat and until sauce is absorbed.

In a large bowl, mix rice with ahi. Place in musubi molds. Remove from molds and brush with miso glaze on one side.

Torch lightly with a culinary torch until sugar from glaze caramelizes and chars slightly. (Charring also can be done in toaster oven or regular oven: Set broiler to low — 450 degrees — and watch carefully so glaze does not burn.) Makes 8 musubis.

Approximate nutritional information, per musubi: 290 calories, 2 g total fat, no saturated fat, 35 mg cholesterol, 1,500 mg sodium, 39 g carbohydrate, no fiber, 15 g sugar, 27 g protein.

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.