Lance's Fish Soup

Date: Tue, 27 Apr 1999 14:14:14 -1000 (HST)
From: Lance Samura
Subject: Fish Soup

I use to eat these fish soups when I was a child, as many of
you probably have also. Thru the years I have learned these simple,
but flavorful recipes. This first one I learned from Joe Bacina, whom
I met while fishing here in Honolulu. Yes, he's from Hakalau and is the
older brother of Abraham Bacina, your classmate who passed away
in the Vietnam War.

First deep-fry a fish (Oholehole, rock fish, papio, other firm
meat fish) and set aside. Saute one sliced round onion till
translucent. Then add one chopped tomato and 3 pieces sliced
ginger and continue stirring till tomatoes get mushy. Add water,
then the deep-fried fish. Simmer for about 1 hour. Add hawaiian
salt, black pepper, dash of lemon juice and shoyu to taste.
Top with green onions or chinese parsley.

In fact, I use the above recipe with fish bones and the head of fish
(Oholehole and paipo) that I've already fried and eating most of the meat.
And it still taste good. Alot of the flavor comes from the head.
The only difference is I boil the head and bones in water from about
2 hours until the flavor comes out. Stain out the bones, then add the
broth to another pan that I've already sauted the round onions, tomato,
and ginger. And continue as above recipe does.

The second fish soup recipe comes from my aunty. I finally learned
it last year. My grandfather use to use "ballon/puffer fish" in this soup
recipe.

Boil sea bass head or bone in water for about 1/2 hour. Add little
salt and dashi, if needed. Add soft tofu just before done. When
done, in individual soup bowls add the soup then add grated daikon,
diced green onions, shoyu and lemon juice. If you want the soup alittle
spicy, slice daikon in the middle and stick a hawaiian chili pepper
inside before grating daikon.

Good on cold nights..... enjoy
lance




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