One of my favorite dishes...steamed moi. Hawaiian moi is the Hawaiian term for the fish Pacific Threadfin (‘Polydactylus sexfilis’) and is only found in Hawaiian waters. Moi was the desired fish in ancient Hawaii. It was reserved only for the Hawaiian alii, or royalty, and fishponds were specially built along the coastlines to cultivate it.
1 medium size whole moi or tai fish, white fleshed
2 stalk green onions
3 Slices ginger
2 Tablespoon shoyu
1/2 Teaspoon rice wine vinegar
1 Tablespoon vegetable oil
chinese parsley (cilantro)
salt to taste
1.Rinse and drain fish.
2.On both sides of fish, cut deep incisions across width at 1" intervals.
3.Sprinkle with salt inside and out.
4.Cut green onions into 2-3 sections, then slice lengthwise into thin strips.
5.Julienne ginger slices.
6.Insert spring onions and ginger into incisions, any excess can be placed inside fish.
7.Steam fish in a wok.
8.Steam on a medium heat for about 10 minutes.
9.Place fish on a serving dish.
10.Mix soy sauce and vinegar and pour over fish.
11.Remove water from wok.
12.Add oil to wok, heat till sizzling and pour over fish.
13.Garnish with chopped chinese parsley (cilantro) and serve.
A nice addition to this dish is slivers of lup cheong thrown in to the mix.
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