This recipe for butterfish is marinaded in sake, mirin and miso. Recipe from "Roy's Fish & Seafood: Recipes from the Pacific Rim," by chef-restaurateur Roy Yamaguchi.
The firm rich texture and mild flavor of mahimahi take well to steaming, and for the same reason, you can substitute cod in this recipe, or even salmon. Here, a Chinese-style basic bean sauce compliments fish cooked in a traditional Chinese method. I like to serve this dish with jasmine rice and stir-fried vegetables.
Recipe is from The Electric Kitchen; Hawaiian Electric Company, Inc. 5/01/98. Tuna is marinated with soy sauce, seaweed, ginger, chiles and sesame oil.
Recipe features fresh ahi (tuna) shiitake and enoki mushrooms, fresh greens and an Asian aioli dressing.
The soft sweet Hawaiian bread was made famous by King's Bakery. The bread is sweetened by adding pineapple juice then flavored with a little ground ginger.