More Hawaiian Eats

Julie In The Kitchen

Aloha In Florida (As Always)

You can take the family out of Hawaii, but you can’t take the Hawaii out of the family. 🙂

Gordon Making Our Macadamia Nut Mahi-Mahi on Asian Sesame Hash Brown Patties,

with a Drizzling of White Wine Coconut Sauce

We are still in love with the foods that we ate in Hawaii for those 13 years we were there.

Which explains our many Hawaii Website Pages.

I started this one because our others were already too full of ONO recipes. We hope you will enjoy this additional ‘More Hawaiian Eats.’

Aloha and Mahalo,

Julie and Gordon

If you would like to check out our other Hawaiian Website Pages, then just scroll down the page, the links are at the bottom.

———————————————————————-

Julie’s Oriental Jezebel Sauce

We used my Jezebel as a dipping sauce for our Egg Rolls.

If you would like the recipe….

Click Here For: An Oriental Jezebel

———————————————————————————————-

To Start:

(Gordon and Brodie)

Gordon Making Our Macadamia Nut Mahi-Mahi on Asian Sesame Hash Brown Patties,

with a Drizzling of White Wine Coconut Sauce

Dipping Sauces…

Egg Rolls…

ONO!

———————————————————————————————

Our Store-Bought Chocolate Kiwi Cake, With Fresh Kiwi, Matcha Mac-Nut Chocolates, and Cool-Whip

————————————————————————————–

Very Rich and Delicious

———————————————————————————

RECIPES START HERE

———————————————————————–

Our Meal

Mahi Mahi fillets encrusted with Macadamia Nuts, Panko Breadcrumbs and Grated Ginger. Then we fried up some store-bought Vegetable Spring Rolls. Lastly, I made some Asian Sesame Hash Browns incorporating some of the Macadamia Nut mixture used to make the Mahi Mahi crust. These will be topped with some Chili Coconut Sauce.

Macadamia Nut Mahi-Mahi on Hash Brown Patties,

with a Drizzling of White Wine Coconut Sauce

——————————————————————–

Ingredients:

Seen are the Mahi Mahi fillets we used to make this recipe. They come vacuum sealed and will last a long time in the freezer. I have always found this brand to be good. Use one fillet per person.

Here you can see the vacuum seal.

——————————————————————–

Panko or Japanese Breadcrumbs are great to use as they add some nice crunch to the crust on the fish.

Start by adding 1 Cup of Panko to your blender, then add ½ cup Macadamia Nuts.

For your Ginger, use a spoon to peel off the outer skin, trust me it works great.

Then slice the Ginger thinly.

Now, chop the Ginger finely as shown. I used a few tablespoons in this recipe, but you can use as much or as little as you like.

Add the chopped Ginger to the blender.

Blend the ingredients together for no more than 10 seconds.

Pour the mixture out onto a bowl or plate large enough to fit your fillets.

Here, I am adding a few tablespoons of Macadamia Nut Oil to my cast iron skillet.

Turn the temperature up to Medium High.

——————————————————————————-

Remove the Mahi Mahi fillets from their vacuum sealed packages.

Place the fillet meat side down into the bread crumb mixture.

Here you can see the fillets weren’t moist enough to hold onto the breadcrumbs. In this case, you can simply run some water over the fillet to help it hold onto the breadcrumbs.

Here you can see on my second try, the breadcrumbs stuck to the fish with a little help from me to pack them on.

By now, your oil should be hot, so gently place your fillet, breadcrumb side down into the oil.

Coat your other fillets with the breadcrumb mixture and add the second fillet to the pan.

Fry the fillets for about 6 min. on each side. If you look closely as the side of the fish, you can also gage your time by the fish turning white. When the fish changes color halfway up the fillet, it is time to turn the fillet over to the skin side.

Here you can see the other fillets encrusted and ready for the pan.

When I turned the fillets over, you will see they are a little burnt as this is due to the Macadamia Nuts and their inability to take heat. You can also see the one fillet isn’t cooked all the way as it didn’t sit flat in the pan. No worries, this is an easy fix. Simply place the encrusted side back in the oil and hold the fish up so that only that uncooked portion is hitting the oil. As far as the slightly burnt parts of the crust, I like it as it is almost like blackened fish and the burnt tastes really didn’t come through.

Cook all the filets, then when done, add some Hawaiian Sea Salt and freshly ground black pepper.

———————————————————————————————-

Now for the Vegetable Spring Rolls

If you are looking for a more authentic Spring Roll, then check out your local Asian Supermarket.

Heat your vegetable oil to medium high heat and fry the spring rolls until golden brown.

Place the cooked spring rolls on a plate lined with paper towels to absorb the excess oil.

Cook all the spring rolls and place them on a aluminum foil lined sheet pan.

Place them and your Fish Filets in your oven on low until ready to serve.

————————————————————————————–

The Asian Sesame Hash Brown Potatoes

Ingredients:

Place a few cups of Shredded Hash Browns into a large bowl. Then add about 1 Cup chopped Red Onions and some Sesame Seeds. I like using the Black on White mix.

I also had the idea to incorporate some of the Macadamia Nut crust mix to this tying both recipes together.

Now add some freshly ground Black Pepper and Sea Salt to taste.

Mix all the ingredients together using your very clean hands.

Add some vegetable oil to your cast iron skillet and turn the heat to medium high. Using your hands, make patties out of the potato mixture. When the oil is hot, place your formed potato patties into the oil as shown.

Waiting for the patties to get golden brown… which only takes a few minutes.

—————————————————————————-

Here you can see the potato patties are a nice golden brown so time to flip them and cook them on the other side until done. Place the cooked patties on a plate lined with paper towels.

Do this for all the patties.

Hey, Brodie and Mackenzie arrived! I love our family! 🙂

———————————————————————-

White Wine Coconut Sauce

Brodie can finish the potato cakes while I make the sauce for the fish. Pictured are the ingredients.

Start by adding ½ Cup Heavy Whipping Cream to a saucepan and turn the pan’s heat to low.

Then add ½ Cup White Wine to the pan.

Now add ½ Cup Vegetable Broth to the pan.

Here I am adding about 1 Tbsp. minced Ginger to the mixture. Stir the mixture.

In goes 3/4 Cup Unsweetened Coconut Milk

Peel and slice your Shallots, then chop them finely. Add about 2 Tbsp. of your Shallots to the pan and again stir the mixture. You want the sauce to reduce some to thicken which will take about 10-15 min.

————————————————————————

Check on your Spring Rolls and Fish Filets

They are looking great!

————————————————————————–

Brodie, Mackenzie, and Hank are waiting patiently in the Living Room.

Sparks seen on the back of the couch loves his time with Hank.

I am getting the serving platters ready for all the food. Arugula is a nice peppery base for this. I placed the Asian Sesame Hash Browns down first, then placed a filet on top.

——————————————————————————

Now that the sauce has reduced some, add about 1 Tbsp. Sweet Thai Chili Sauce to the pan and stir. Lastly, add a few Tbsp. of butter whisking it into the sauce until melted and incorporated. This will give the sauce a nice rich taste.

————————————————————————–