Fried ahi ono
for entree or pupu

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These dishes were prepared by Flory Visoria and Robbie Acoba of Eastside Grill on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Ahi Belly

1/2 pound ahi
Salt and pepper, to taste
Flour for dusting
Vegetable oil, for frying
1 cup shredded cabbage
Chopped green onion, for garnish
>> Ginger Soy Sauce
4 tablespoons EACH vegetable oil and soy sauce
1 tablespoon EACH grated ginger and chopped garlic

To make sauce: Heat oil and soy sauce 2 to 3 minutes. Add ginger and garlic; cook 3 to 5 minutes, then simmer until ready to serve.

Sprinkle ahi with salt and pepper on both sides, then dust with flour. Deep-fry in oil until golden brown, 5 to 7 minutes, depending on size.

Serve fish over cabbage, drizzled with sauce and garnished with green onions.

Unique Pupu Teriyaki Steak

1 pound flank steak
Ranch or buttermilk dressing (your choice of brand)
1 tomato
4 leaves lettuce
>> Teriyaki Marinade:
2 cups water
1/2 cup sugar
1 cup soy sauce
1 tablespoon EACH chopped garlic and grated ginger

Trim steak of excess fat and gristle; tenderize.

Combine marinade ingredients and pour over steak. Marinate 24 hours, refrigerated.

Broil steak to medium doneness, or more if desired. Slice. To serve, drizzle dressing onto plate; top with steak slices. Drizzle with more dressing. Arrange lettuce and tomato on the side.

Nutritional information unavailable.

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