Grilled Weke 'ula
Weke 'Ula is the Hawaiian word for the yellow-stripe goat fish (Mulloidichthys vanicolensis) or Akahimeji in Japanese. It is one of the most common goat fish in Hawaii and delicious as well. Baby goat fish called 'oama and are normally eaten whole simply grilled or fried.
2 1 to 1.5 lb Weke ‘Ula or your fish of choice.
1/4 cup Sesame oil
1/4 cup Soy sauce
1/4 cup Brown sugar
1/4 cup Rice Vinegar
2 tablespoons Garlic
1 tablespoon Shallots
1 tablespoon minced chili peppers
Fresh herbs for garnish
1. Make marinade and let sit at least 4 hours.
2. Take cleaned and scaled fish, slash the sides and stuff with garlic from marinade then marinade fish in container or plastic zip top bag for 1 hour.
3. Grill fish and baste with marinade as the fish is cooking. The fish will cook very quickly so be sure to pay close attention to it, each side will only need a few minutes depending on the heat and the size of the fish.
4. Finish with fresh herbs and salt.
5. Serve with your favorite sides. I like steamed white rice and Chinese style Choi sum.