Hawaiianology

  Description: Kākelekahe Steamed Fish (kah-kel-eh. kah-hay) highly depends on the highly seasoned fish and the sizzling hot peanut oil that is drizzled on fish and is marked by high heat as it is poured there is a crackling sound as it hits the fish skin. The name itself "Kākele" that means greasy and to rub with oil that really emphasizes the sauce that depends on the oils that have been flavored with a generous amounts of ginger. Due to the sort of fish this particular steamed fish skips the mayonnaise or has very small amounts of it. Chinese Steamed Fish: While it is the most common sort of steamed fish in Hawaii it is also seen as a specialty on Oahu as there are so many variations that have been slowly showing themselves as recipes have been shared online. On Oahu it is simply known as "Chinese Steamed Fish" as it gives credit to the origin dish of "Qing Zheng Yu", so many people are confused on if its a Local Hawaii dish, a Local Hawaii-Chinese dish...

Description: I'a Patties are a flattened, round, serving of seafood, vegetables, bean curds, or leftover poke. Commonly used canned items included tuna, salmon, clams, crab, abalone, mussels, and calamari. Patties are found in cuisines all around the world and were not an ancient Hawaiian food, but rather a relatively modern adaptation to using canned goods or poke that didn't sell. A type of I'a Patty would be the Tofu Patty that was often eaten in case there was not much seafood to make patties with and used as a way to fill the stomach. Confusion: I'a Patties isn't quite a fishcake and is a bit different from the Maryland Crabcake. It actually has more in common with a burger due to its shape and how its cooked on a hot surface as well as how it is served as a "Fish Patty Steak" or in an actual Sandwich between buns. There was no particular way of naming I'a Patties, until people started to talk amongst themselves to discuss the culinary specifics o...

It may be hard to tell from the picture alone, but this is a Steamed Fish made from people online. The method featured on Saveur Magazine with the dish made by Chef Sheldon Simeon has a recipe very similar to the dish that is found from many of the old Kauai recipes. The dish as many other regional dishes have made its way to all the islands and can also be found on Maui, however most of the recipes that could be found remain from past residents of Kauai. Description: Kahe Lawalu, also known as Char-Steamed Fish, is a Hawaii dish that consists of vegetables, flavorful oil, seafood broth, and mayonnaise. It might look like the typical steamed fish until the method is explained, which makes it a local gourmet food. Kauai has a recipe that combines the lawalu-method with the kahe-method and depends on the freshness of the ingredients. The fish are caught at the ports and the dish depends on everything being home grown and dependent more on the sourced seafood for its flavor and naturally ...

Shredded Fish Hash is a Hawaii pan-fried Okazuya-style dish from the ocean that is similar to its relative the Corned beef hash patties that are from the land. are a classic. It would be made with stronger tasting seafood that were part of the food scraps with potatoes, onions, eggs, dredging-flour, and frying them up in canola oil. A puree with spices and sauce would be used if the dish focused on a specific sort of flavoring.  It falls under the category as a Hawaii Hash that is conveniently stored in the fridge as a snack or a home cooked dish that were found in homes that had an abundance of seafood. The easiest way to tell the appearance of a Shredded Fish Hash is the white color of the hash with a tanned area where it has been pan fried. When there is Corned Beef Hash it is likely that it turns the color of reddish brown on the outside and a light red all around the patty. Recipes that use seafood in their hash are likely to have some sort of additional flavoring agent, but n...

Introduction: A Hawaii food favorite is Steamed Fish that has different fillings a versatile favorite food that is getting more popular overtime. To get a large fish it might take some getting to know the right vendors as the waters have less fish than they use to, but people have been getting creative with presentations and fillings to make this traditional food gain more attention with unique ingredients. Families invest a lot of their time developing original variations of the dish, especially for families that are involved in fishing or the ocean, but people outside in the commercial space are looking to see how this demand can help sustainability of the colorful fish that make it as delicious for the eyes as it is for people's appetites.  Evolving: The Kahe Steamed Fish would be served on a serving platter on very special occasions, so the fish of choice that helped create its popularity was the variety of Snappers that people used in their home recipes. Then people moved towa...