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.
INGREDIENTS
2 1
to 1.5 lb Weke ‘Ula or your fish of choice.
For
Marinade
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
Finishing salt
INSTRUCTIONS
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.
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