April 18th
2011
written by Cleone

Steamed uhu in foil

We have been going spear fishing every weekend so far.  Well, Andre has been spear fishing and I have been frolicking in the sand.  The weather has been perfect here: sunny, blue skies, high 80s with a light breeze.  Lucky live Hawaii! 

Andre has been getting pretty serious about diving and it is exciting to see how enthusiastic he gets every weekend.  He’s been keeping track of the surf forecast during the week so we can decide which part of the island to hit.  Since it is “spring” (there really is no spring here, just winter and summer weather), the waves are dying down in the North and picking up in the South shores.  We hit up Mokuleia again this past weekend.

Within the first two hours, Andre speared a pretty red uhu, or parrotfish.  The uhu is interesting because it starts as a red female and it will turn into a blue male when it gets older.  They can get rather large and their mouths resemble the mouth of a parrot, hence their namesake.

Uhu (aka Parrotfish)

We cooked the fish for dinner tonight by steaming it in the oven with some vegetables and sausage.  The fish was perfectly cooked tender and turned out better than expected.  We also topped it off with some sauce heated over the stove after pulling the fish out of the oven.  Amazing.

Sauce

Also, while I was playing in the sand, I saw a few sea turtles and watched them for a few minutes.  I caught one poking its head out of the water to get some air.  Excuse the poor quality of the picture as it was taken with my iPhone when it was cloudy.  It takes better pictures when it is sunny or there is a lot of light, as you can see from the uhu picture above.

Sea turtle coming up for air

Ok, now for the uhu recipe…

STEAMED UHU
(Andre’s recipe)

Ingredients:
Freshly caught uhu, scaled and gutted
7 cloves garlic, half to bake in the fish and half for sauce
2 stalks of celery, chopped
3 carrots, chopped
½ cup of Portuguese sausage, chopped
½ onion, sliced
1 piece of ginger, about thumb-sized, sliced
½ cup chicken broth
Pepper to taste

Sauce:
Vegetable oil
Sesame oil
Garlic
Mirin

Garnishments:
Cilantro
Green onions, chopped
Lemon

1. Place the fish on a plate. Using a knife, make diagonal slits in the body on both sides of the fish. Place garlic and ginger in between the slits. Sprinkle some pepper on both sides for some seasoning.

2. Preheat oven to 350 degrees F. Line a large dutch oven with aluminum foil. Place a layer of onions on the bottom and pour chicken broth in the pot.

3. Place the fish in the pot and cover the fish with the rest of the onions, carrots, celery, and sausage.

4. When the oven is ready, cover the pot and place into the oven. Cook for about 35 minutes.

5. Right before the fish is done, in a saute pan on medium high heat, add the vegetable oil, sesame oil, garlic, and mirin. Heat until the sauce bubbles.

6. Take the fish out of the oven and transfer to a plate. Pour the sauce on the fish. Garnish with cilantro, green onions, and lemon.

 

 

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