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Food & Dining // Cooking Hawaiian Style
Lanai Tabura

A Dream Come True In ‘MidWeek’

First of all, happy 30th anniversary, MidWeek! I was lucky enough to get a cover story in 1998, at the beginning of my career when I was known as Lanai Boy, and didn’t realize the impact it would have. At the time MidWeek was the social media of Hawaii, and it really raised my stock as a radio personality and on TV.

I always wanted to write for MidWeek from that day on, but thought I didn’t have the qualifications to pursue it. It was always in the back of my mind.

Then recently I get a call from editor Don Chapman, asking if I would be interested. At first I thought he was joking, but the rest is history. I am the paper’s rookie writer, but am happy to be part of this Island institution. What an honor it is to be a part of it and to get all the great feedback from readers and from Hawaii locals all over the Mainland!

OK, now on to the food. Chef Adam Adan Tabura (my brother) has been cooking all of his life. Growing up poor on the tiny island of Lana’i with no fast food, his creativeness has brought him to greatness. He has cooked for many A-list celebrities and resorts, including Koele Lodge on Lanai and the Westin Maui. Chef Adam always keeps it as real as he can — diving, fishing and hunting, then bringing it to the family table. He visited us with a fresh opakapaka in hand, preparing it three different ways. His recipes are simple, clean and more ono than ono!

CHEF ADAM TABURA’S STEAMED OPAKAPAKA

* 2 6-ounce opakapaka fillets
* 2 cloves garlic, smashed
* 1/4 cup peanut oil
* Sweet Soy Reduction
* cilantro, green onion, ginger, chili pepper, for garnish

Boil water in a pot and place bamboo steamer basket lined with ti leaves over top of pot. Place fish filets on ti leaves and steam for 10-15 minutes.

For Sweet Soy Reduction:

Add 1 cup sweet soy sauce, 2 tablespoons mirin, grated ginger and garlic and cook in pan over medium-high heat for a couple minutes. Reduce heat to medium and allow soy sauce to reduce or evaporate until only one-half cup remains. Set aside and allow to cool in pan.

To Finish:

Spread a thin layer of tofu (optional) and julienned vegetables on a plate, put fish filet on vegetables, top with your favorite julienne vegetables for garnish, glaze with sweet soy reduction. Top with hot oil to finish.

Watch Chef Adam Tabura this week on Cooking Hawaiian Style on OC16 channels 12 and 1012 at the following times: Monday: 2 a.m. and 7 p.m.; Tuesday: 1:30 a.m. and 4:30 p.m.; Wednesday: 4:30 a.m.; Thursday: 9:30 a.m.; Friday: noon; Saturday: 5 p.m.; Sunday: 2:30 and 8 p.m.

Visit CookingHawaiianStyle.com for more of Adam’s recipes.

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