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Garlic Ahi

Garlic Ahi
  1. 5 oz. Ahi Filet
  2. 1½ Tbsp Butter, sliced
  3. 1 tsp Garlic, minced
  4. ½ tsp Parsley, chopped
  5. Cream Sherry, a splash
  6. Salt to taste
  7. Pepper to taste

Season ahi filet with salt & pepper and pan fry until done.  In a separate pan melt butter.  Add garlic and parsley and sauté until garlic is fragrant.  Add cream sherry.  Pour sauce over fish and serve.

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Ginger Pork

Ginger Pork

  1. 1 Tbsp Aloha Shoyu
  2. 1 Tbsp Sake
  3. 1 Tbsp Mirin
  4. 1 tsp Ginger, finely diced
  5. 1 Tbsp Cooking Oil
  6. 5 oz. Pork Cutlets, thinly sliced
  7. Salt to taste
  8. Pepper to taste

For ginger pork sauce, combine shoyu, sake, mirin and ginger in a small bowl.  Mix and set aside.  Heat a sauté pan until hot (smoky).  Add cooking oil.  Season pork with salt and pepper and sauté in hot pan.  Right before pork is cooked through, add ginger pork sauce.  Cook until sauce bubbles.

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Fiji Beer Batter Fried Fish

  • 2 pounds white fish fillet
  • 2 teaspoons lemon juice
  • ¼ teaspoon five spice powder   (one fourth teaspoon)
  • 2 teaspoons salt
  • 2 teaspoons paprika
  • 1 cup flour
  • 6 ounces beer, favorite lager
  • 2 tablespoons water
  • Oil for deep frying

Cut fillets into 2 ½ ounce portions (two and one half ounce), and sprinkle with lemon juice, five spice powder and ½ teaspoon salt (one half teaspoon).  In a bowl, mix remaining salt, paprika and flour.  Gradually stir in beer and water.  Beat until batter is smooth.  Dip fish into batter, drain slightly, then fry in hot oil at 350 degrees for about 5 to 7 minutes or until fish is brown and will flake easily.  Drain on paper towels and serve hot with tartar sauce and lemon wedges.