The classic dish Eggs Benedict gets a serious upgrade with freshly harvested Hawaiian lobster in this recipe. To watch my friends and I go on a midnight lobster dive and early-morning spear, check out the most recent episode of SpearChef here.
Packed with fresh vegetables and minced fish, these little dumplings are absolutely addicting to eat. In this video, I use surgeon fish but any kind of fish will work. Gyoza is always a crowd-pleaser. But the knife work and folding skills involved make it a labor of love. So grab your friends and family and get them to pitch in and you will find that every succulent bite is well worth the effort!
In this video we take one of Hawaii’s most delicious snappers, uku, coat it in a light beer batter, and shallow fry it to a crisp. We top it with a chunky dill pickle sauce that adds a ton of flavor and texture! But it’s the Portuguese sweetbread that makes these sliders so special. Sweetbread is a specialty of Hawaii brought here by Portuguese immigrants during the sugarcane plantation days. It’s so soft and sweet and pairs perfectly with some...
Nabeta is one of my favorite fish–it’s tricky to catch and simple to cook. With no scaling required, all you need is some good salt and a pan with hot oil, and you’re minutes away from enjoying “fried chicken of the sea.” To watch me catch some of these unique fish with my Dad along with more ocean adventures, check out the first episode of SpearChef here.