RECIPE: Hawaiian Recipe from Kailua-Kona?

sprout_wiMay 6, 2008

Hi- There is (or was) an old brown brick restaurant, oceanfront, in Kailua-Kona on the Big Island of Hawaii. It has an open veranda where you can sit and look out on the ocean - right where the Iron-Man Triathlon swimming competition starts. This restaurant (name?) has a fish dish that is ONO/good. The owner's grandmother makes it.

It is an Ono fish dish with a batter or flour-based coating which seems to have sauerkraut in it. The sauerkraut taste is very mild, but SO good. I actually made a trip from Wisconsin to Hawaii for another taste of this great dish. Does anyone know the name of the restaurant or a similar recipe? It has been a while and I have forgotten.

Mahalo - thanks !!

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I found this recipe using Perch instead of the Ono.

Perch in Sauerkraut Potato Crust

1 lb perch, portioned into 8 fillets, skinned
2 Idaho potatoes
1 lb. Sauerkraut
1 egg or 1/2 c beer batter (see recipe below)
8 leaves Swiss chard, blanched, shocked and drained
1 c malt beer
1/4 c diced COLD butter
1/4 c fish fumet (stock)
1 large carrot
5 scallions
1 bunch parsley
oil, salt, pepper
Saran Wrap

1. Prepare beer batter.
2. Peel and coarsely grate potatoes (use Box grater).
3. Blend sauerkraut and beer batter.
4. On a sheet of plastic wrap, spread potatoes in a thin layer.
5. Top the potato layer with the sauerkraut-beer batter mixture.
6. Butterfly each perch fillet and place it on a leaf of Swiss chard.
7. Bring one edge of the Swiss chard toward the center of the fish fillet, fold the fish and wrap it with remainder of the leaf.
8. Place the fish on the sauerkraut-beer batter mixture top it with a little Sauerkraut and put a second wrapped fish fillet on top of the first one.
9. Fold the edges of the saran wrap in such a way that the fish is completely encased by the sauerkraut and potato coat.

  1. Heat oil in a pan and with the help of the saran wrap move the fish into the pan, removing the wrap. Brown the fish on both sides and transfer it to a 375°F oven and bake it for a few minutes.

Combine fish fumet and malt beer in a saucepan, reduce the liquid and finish by whisking in cold butter.
Serve the fish on a pool of the Dark Beer Beurre Blanc, garnished with glazed carrots, blanched scallions and deep-fried parsley

    Bookmark   May 13, 2008 at 12:11PM
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Thank you so much. I don't recall any vegetables, but this gives me a great recipe to play with. I really appreciate your help!!

    Bookmark   May 16, 2008 at 6:57PM
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