Hot oil gives sizzle
to steamed fish

These are the recipes for dishes prepared by Nohelani Cypriano and Leina'ala Simerson on "Hawaii's Kitchen" this week. The program airs at 5:30 p.m. on Sunday and is rebroadcast at the same time the following Saturday on KHON/FOX2

Stuffed opakapaka a la
Royal Hawaiian Hotel Surf Room

From Nohelani Cypriano & Leina'ala Simerson

2-1/2 to 3 pounds opakapaka
3 lup chong, thinly sliced
3/4 cups thinly sliced green onions
1/2 cup thinly sliced shiitake mushrooms
1/2 cup chopped parsley
1/4 cup thinly sliced ginger
1/2 cup shoyu
1/4 cup peanut oil
1/4 cup sesame oil

Stuff fish with lup chong and add a pinch of salt with some lup chong on top of fish.

Steam fish for about 8-10 minutes (depending on size of fish).

Remove from steamer, and place on a big platter.Spread lup chong on platter with green onions, mushroom, ginger, parsley around the fish and sprinkle some green onion on top of the fish.

Heat peanut oil and sesame oil together until very hot.

Pour the hot oil on top of fish, which will sizzle. Pour shoyu on top of fish and it'll mix with the oil. Enjoy!

Beef tomato a la "Boy-Zing"

From Brickwood Galuteria & Mom

1 pound stir fry beef
l large round onion
1 large bell pepper
3 stalks of celery
2 large tomatoes
1/4 cup shoyu (or to taste)
1 tsp. garlic salt (or to taste)

Cut round onion into slices, diagonally cut bell pepper and celery, cut tomatoes into thirds and set aside. Cut meat into thinner strips. Rub in the garlic salt.

Place meat into frying pan (no oil). Stir fry until meat has turned brown. Add onion and stir fry until it is partially limp. Stir in celery and bell peppers, let it cook for 3 minutes.

Add shoyu to your taste. The juices from the above ingredients and shoyu will be gravy. Lay tomatoes on the top, turn burner to low for 5 minutes. Serve with rice.