Here are a few of our favorite recipes - enjoy!
Marlon's Omilu with Caramelized Onions
It is so fun to watch my 17 year old son cook his fish. With his friends (Matt, Will...), they dive in front of the house, come back each with their own fish, just what they need to satisfy their hunger.
They rush to the kitchen... and the whole mess starts... (Remember they are teenagers!). Marlon gets into the action... the friends are watching... "Marlon, are you gonna help me?" "Marlon can you cook my fish" "Marlon..." Marlon cooks his fish, presents it nicely on a plate and gobbles the thing down without a word while his friends are still trying to figure out what to do.
It looks good and it smells good, as for the taste… you will have to try for yourself, cause Marlon… ain’t sharing!
- Omilu (Jack Fish) or any white fish, really! Filet
- 1 sweet Maui onion
- 2 tomatoes
- 1 tbps. chili water (stuff a bottle with water and hot chile peppers like the ones on the picture on the right, keep refrigerated)
- 2 tbsp. soyu sauce · salt · 1 green onion chopped
Take the fish steaks and deep them in flour, just enough to cover the fish without making a crust.
In a pan with 1 tbsp olive oil add the onions and let them cook gently, a couple minutes later add the fish. If the fish is thick cover so it cooks more evenly.
5 minutes before it is done, add the chili water, the soyu, salt and sprinkle with the green onions. Serve with rice, fruits, avocados... your choice.
- 1 tako or 2 pounds of raw Ahi (tuna) diced in ½ in. cubes
- ½ cup of seaweed (lipoa and ogo)
- ½ sweet Maui onion
- 1 or 2 chili peppers
- 1 tbsp. roasted kukui nuts
- 1 green onion
Tako is Japanese for octopus; we dive in front of the house and bring back some takos. We freeze them as it is a way to tenderize the meat.
Thaw the tako. Bring a big pot of water to a boil, add ¼ cup of salt. While it is heating, cut the head off, gut it, and scrub it with rock salt until the slimy film comes off. Rinse it, and toss in the boiling water. Let it simmer for ½ hour. Drain the water; let the tako cool down before slicing.
In a bowl, prepare the seasoning by mixing the seaweed, onion, kukui nuts, hot chili peppers, green onion.
Tako Poke (frog version)
- ¼ cup mayonnaise
- 1tbsp. toasted sesame oil
- 1 lime, juiced
- ½ tbsp. fresh ginger chopped
- 1 tbsp. Mexican tarragon
- 1 tbsp. Fresh mint
- 1 tbsp. roasted kukui nuts
- 1 red pepper mashed
In a bowl, prepare the seasoning by mixing: the mayonnaise, toasted sesame oil, lime juice, ginger, chopped Mexican tarragon and mint, roasted kukui nuts, red peppers. Salt to taste.
- 4 ounces lilikoi juice (passion fruit)
- 2 ounces Grand Marnier
- 4 ounces tequila (Blue Agave)
- 4 ounces Sweet & sour
Lilikoi is the Hawaiian name for passion fruit. You can pick them fresh or buy them. Separate the pulp from the seeds and then freeze the liquid until “needed”.
Add all the ingredients in a shaker. Shake and stir.
Wet the edges of your glass with a lime and dip in salt. Pour the drink, enjoy!
Pork and Squash
- 5 lbs pork, shoulder, cubed
- 6 garlic cloves
- Salt, pepper
- 1 squash, peeled and diced, one in. sides, here, Filipino friends give us a squash that has the shape of a baseball bat.
- ½ cup fish sauce
- 1 bay leaf
- 1 large can of whole or cut tomatoes
Brown the pork in a pot with garlic, salt and pepper. When browned, add the squash, fish sauce, bay leaf and water to cover. Simmer for a couple hours. Remove the oil sitting on top. Add the can of tomatoes. Simmer for as long as you want!
Waiwai’iole Sea Salad
- 4 cups waiwai’iole seaweed
- ¼ cup onion, julienned
- 3 fresh tomatoes, seeded and diced
You can pick the seaweed on the beach. Wash it and add all the ingredients. Yummy!
Nohu with Lemongrass Sauce
- 1 Nohu (Scorpion fish) or any kind of white fish, filet and skinless
- 1 cup of whipping cream (just pure cream, no added sugar or anything)
- 2 inches of lemon grass (the hard part, not the leafy part)
- 1 inch of ginger, thinly sliced
- Thai basil, chive, coriander, salt, pepper
- Basmati rice and your choice of vegetables
Slice the lemon grass and add it to the cream in a pot and let it simmer for 15 minutes. When done, add salt and pepper.
Strain the sauce to remove the lemon grass.
Place the fish filets in a steamer, sprinkle the ginger on top and steam for… 10-15 minutes. Don’t overcook the fish!
Serve with jasmine rice, any steamed or boiled veggies, pour the cream over EVERYTHING, sprinkle with chopped Thai basil and chive, coriander too.
523 Hana Highway
Paia, Maui, Hawaii 96779
# CP 2001/0018
HT ID W04886148-01
BOOK WITH US DIRECT AND SAVE!
We are on vrbo, flipkey/tripadvisor & airbnb, all of which charge extra booking fees. Compare prices and you will see, by booking directly with us you will save.
Maui by the Sea Cottage
Promote Your Page Too