Cooking Hawaiian at Home – Mahi Mahi

Fresh, Local, Delicious

December 11, 2020

Location: Maui Hawaii

While spending more than two months in Maui we were blessed with the freshest most wonderful local seafood. When back in Washington State we get a monthly fish delivery from Alaska. That fish is incredible. And luckily in Maui we came upon a fish delivery service that sends the catch of the day right to our door – making it simple to cook Hawaiian at home.

Fresh Fish Maui is an awesome little business with a superb product. You can also buy frozen fish and even fish that has been partially prepared such as coconut crusted or teriyaki. But we stuck to the fresh catch of the day. Each day I received a text telling me what the boats were heading in with. What could be more fresh than that? During our time on Maui we enjoyed fresh onaga, mahi mahi, ono, mong chong and ahi. It was all amazing.

So today I am sharing two Mahi Mahi preparations here, a video I did for my weekly Tasty Tuesday series on YouTube. Both of these turned out so delicious and both recipes are unique and easy. As good as the local restaurants if I may say so myself!

Mahi Mahi

Check this out – Mahi Mahi two ways;

Steamed Mahi Mahi

Two 6 oz mahi mahi – steam on stove top for five minutes

Lightly saute 1 T chopped garlic, 4-5 shiitake mushrooms and one chopped leek. Put on top of steamed fish. Finish cooking vegetables by pouring 2 T hot sesame oil over each piece of fish.

Macadamia Nut Crusted Mahi Mahi

Soak two 6-7 oz pieces of mahi mahi for 20 minutes in 1/3 cup coconut milk. In food processor combine one cup panko with 1/3 cup macadamia nuts and a little salt and pepper. Dip wet pieces of fish in the crust. Fry on stove top, medium heat about five minutes each side. Top fish with toasted coconut for last minute of cooking.

Side Dishes

To round out your Hawaiian fish dinner consider this salad that I have made so many times while here in Maui. I found this recipe in a forty-year old Hawaiian cookbook in our condo. I had to modify it but boy is it ono (delicious)!;

Papaya and Greens Salad with Cantonese Vinaigrette

Greens and Papaya Salad with Cantonese Vinegarette

1 head leaf lettuce, half papaya chopped, 1/4 cup walnuts or almonds, 1/4 cup toasted coconut.

Mix above ingredients just before serving. Toss with vinaigrette.

Vinaigrette

2 T Sesame Oil, 1 T Olive Oil, 1 T soy sauce, 1 T brown sugar, 1 T rice wine vinegar, 1 T Stone ground mustard, 2 t minced ginger and 2 minced garlic cloves. Make an hour ahead and refrigerate.

And here is another delicious side dish for cooking Hawaiian at home;

Okinawan Sweet Potatoes (often called Hawaiian Purple Potatoes)

I made this dish with both purple and orange sweet potatoes for our Thanksgiving Hawaiian feast. So good;

2-3 sweet potatoes, 1/3 cup coconut milk, 4 minced garlic cloves, 1/3 t sea salt, pepper to taste.

Peel potatoes and boil about 45 min (they will take longer than regular potatoes to get soft).

Drain and return to pan. Add coconut milk and mash to desired consistency. Stir in garlic, salt and pepper.

Cooking Hawaiian at Home

Although there are so many wonderful restaurants here on the island of Maui, we cooked and ate most of our meals at home during our nine weeks on the island. Partly to stay on budget, partly to social distance but mostly because this is the way we travel, making each destination feel like home.