Advertisement - Click to support our sponsors.

Recipes provide
taste of Hilo

Recipes prepared by Colin Nakagawa and Brian Souki of Seaside Restaurant, winners of the Taste of Hilo cook-off, and by instructor Alan Okuda and students of Hawaii Community College's culinary program, which benefits from Taste of Hilo, on "Hawaii's Kitchen" this week. The show aired at 5:30 p.m. Sunday on KHON Fox 2.

Somen Sushi

Hawaii Community College, Hilo

1 small carrot
1 medium cucumber
1 chicken bouillon cube
2 stalks celery strips
3 sheets sushi nori
1 package somen noodles, cooked
1 package imitation crab flakes, optional
1 cup water

Scrape carrot, cut into long strips. Score cucumber, seed and cut into strips. Heat water, add bouillon; poach vegetable strips 7-8 minutes. Drain and pat dry.

Lay nori on a sushi mat. Lay soba lengthwise on nori. Top with vegetable strips; add crab flakes and roll up.

Peanut Sauce

Hawaii Community College, Hilo

2 cups coconut milk or light cream
1 tablespoon roasted curry paste
1 tablespoon red curry paste
2 tablespoons peanut butter
2 tablespoons sugar
1 tablespoon lemon juice
1/2 teaspoon salt

Heat coconut milk to boiling. Add curry pastes. Stir until blended. Add peanut butter, sugar, lemon and salt. Stir to blend.

Used with any vegetable or grilled meat or as a satay sauce.

Furikake Salmon

Colin Nakagawa and Brian Souki

1 8-to-9-ounce salmon filet
1/2 cups furikake (rice seasoning)
Teriyaki sauce, thickened with cornstarch and water mixture
Wasabi and mayonnaise mixture

Sprinkle furikake on both sides of salmon filet. In medium skillet, sear salmon on both sides and bake on parchment lined pan at 350 degrees for 10-15 minutes. Serve with teriyaki sauce and wasabi mayonnaise mixture.

Seaside Special Poha Salad with Seared Ahi

Colin Nakagawa and Brian Souki

2 ahi filets
1 cup salad oil
3/4 cup sugar
2-1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup Japanese rice wine vinegar
1 teaspoon prepared mustard
1/4 teaspoon Lea and Perrin's sauce
1 clove garlic, crushed
1 teaspoon minced round onion
1 bay leaf, crushed
1/2 cup ripe poha berries

Place ahi filets on a grill. Salt and pepper to taste.

Mix remaining ingredients in a food processor or blender. Chill.

Pour dressing on top of ahi filets which are on top of a bed of romaine lettuce.

Steamed Mullet Chinese Style

Colin Nakagawa and Brian Souki

1 pound mullet
Dash of white pepper
2 green onions, slivered
2 slices ginger, slivered
1/4 cup peanut oil
1 tablespoon sesame oil
1/4 cup chopped Chinese parsley or cilantro
1/4 cup shoyu

Clean fish and and wrap in ti leaf. Steam for about 25 minutes over boiling water or until done. Remove excess water from ti leaf. Sprinkle white pepper over fish. Arrange green onions and ginger over fish.

Heat oils together until they begin to smoke. Pour over fish (ingredients should sizzle) and top with cilantro and shoyu.

Nutritional information unavailable.

Click for online
calendars and events.