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Kaua‘i's Favorite Recipes

Steamed Fish

Type of Cuisine: Local
Provided By: Corey Nakamura
Category: Local Favorite
From: Līhuʻe

This is our traditional dish for New Years' Day


1whole scaled and gutted fish, 1-3 pounds -- Ehu, Onaga, Gindai
2ti leaves
1 tbspsalt
1/2 cupginger, julienned
1/2 cupcilantro, chopped
1/4 cupgreen onions, chopped
1/2 cupoil -- peanut, vegetable or canola
1/2 cupoyster sauce
1/4 cupshoyu


  1. Layer ti leaves in aluminum pan
  2. Place fish on ti leaves
  3. Season fish with salt
  4. Fill pan with 1 inch of water
  5. Cover pan with aluminum foil and poke about 6 small holes in the foil to release steam from the pan
  6. Place pan on the stovetop using 1-2 burners on medium heat
  7. Steam for 20-30 minutes. Be careful when removing the foil as steam will be released from the pan. Check to see if fish is done by using a chopstick. Poke the chopstick from the skin to the center bone. There should not be any resistance.
  8. Carefully drain the water in the pan
  9. Garnish the fish with ginger, green onion, cilantro, oyster sauce and shoyu
  10. Heat oil. When oil starts to smoke a little, it is hot enough to pour over the fish. Be careful as the oil may splatter.

Recipe submitted by Corey Nakamura, Principal of Wilcox Elementary School