Fresh Fish And Lu'au Recipe

Prepare broth: In a wide sauté pan or shallow pot large enough to hold the fish, combine 4 cups water or light fish stock and 1 tablespoon white wine (if using). Add sliced shallot, smashed ginger, and smashed garlic. Bring to a gentle simmer over medium heat.

Season broth: Add 1 teaspoon sea salt and 1 teaspoon whole black peppercorns. Reduce heat so broth stays at a gentle simmer—no rolling boil—to keep fish tender.

Poach fish: Pat fish fillets dry and season lightly with a pinch of salt. Gently lower fillets into the simmering broth. Poach 5–7 minutes for 1-inch-thick fillets (longer for thicker pieces) until just opaque and flake easily with a fork. Remove fish with a slotted spatula to a plate and keep warm. Reserve the broth for plating.

Finish broth: Stir in 1 tablespoon fresh lime juice to the simmering liquid, adjust salt to taste, then spoon a few ounces of the hot broth over plated fish when assembling.

Cook roots: Place 1 cup peeled taro root pieces and 1 cup peeled ube or carrot (if using) in a small pot with 2 cups water. Bring to a simmer and cook until fork-tender, about 12–15 minutes. Drain and keep warm.

Prepare lu'au: If using fresh taro leaves, remove tough stems and rinse thoroughly (wear gloves if sensitive). If using frozen, thaw and squeeze excess water. Roughly chop leaves.

Sauté aromatics: In a medium skillet over medium heat, warm 1 teaspoon sesame oil. Add the thinly sliced onion and sauté 3–4 minutes until translucent.

Combine and simmer: Add chopped taro leaves to the skillet with the onions and pour in 1 cup coconut milk. Stir to combine, reduce heat to low, cover, and simmer gently 10–12 minutes until leaves are tender and flavors have melded. Season with 1 teaspoon sea salt. If mixture seems too thick, add 2–3 tablespoons hot reserved broth or water to loosen.

Finish lu'au: Fold the cooked roots into the coconut-taro-leaf mixture to warm through, then keep covered until plating.

Prepare water: In a medium saucepan, bring 4 cups water to a gentle simmer and stir in 1 teaspoon white vinegar and 1/4 teaspoon salt.

Create whirlpool (optional): Swirl the water gently to create a slight whirlpool; this helps eggs form neat whites but is optional.

Poach eggs: Crack each egg into a small bowl or cup. Gently slip an egg into the simmering water and poach 3–4 minutes for a runny yolk or 5 minutes for a firmer yolk. Remove with a slotted spoon, drain on a paper towel briefly, and keep warm.

Toast and pulse: If your macadamias are not roasted, toast them in a dry skillet over medium heat 4–6 minutes until golden and fragrant. Allow to cool slightly. In a food processor or with a mortar and pestle, coarsely pulse the roasted macadamias with 2 tablespoons toasted sesame seeds, 1 teaspoon toasted cumin seeds, 1 teaspoon toasted coriander seeds, 1 teaspoon dried crushed nori (if using), and 1/2 teaspoon sea salt. Pulse to a coarse, sandy texture—the mixture should still have some crunchy bits. Taste and adjust salt.

Finish garnish: Stir in 2 tablespoons chopped cilantro or breadfruit shoots if using. Keep the inamona dukkah at room temperature until plating.

Warm plates and assemble base: Spoon a generous portion (about 3/4 cup) of the lu'au and root mixture into the center of two warmed shallow bowls or plates.

Add fish: Flake or place a poached fish fillet over the lu'au mixture on each plate. Spoon 2–3 tablespoons of the reserved hot broth around the edge to create a light sauce.

Top with eggs: Gently place one poached egg on top of each fish portion.

Finish with inamona dukkah: Sprinkle about 2 tablespoons of the inamona dukkah over each egg and fish portion, allowing some to fall onto the lu'au for texture.

Drizzle and garnish: Drizzle 1 teaspoon extra-virgin olive oil or toasted coconut oil over each plate, finish with a crack of freshly ground black pepper, and serve with lime wedges on the side for squeezing.

Serve immediately so eggs remain warm and runny; encourage diners to break the yolk so it mingles with the lu'au and broth.