CRISPY SKIN FISH HAWAIIAN STYLE

Fresh uku cooked until crisp and basted with a wonderfully sweet and savory glaze. Served alongside a fresh and simple salad featuring dried ika (squid). Don't fret if you're not in Hawaii and can't find uku - red snapper or the freshest, firm, white fish you can find will work just as well!

INGREDIENTS:

Crispy Skin Uku
2 uku filets (substitute red snapper)
1 cup sake
1 cup mirin
1 cup miso paste
1 cup sugar
2 tbsp soy sauce
2 tbsp butter
Cooked white rice, for serving
Thinly sliced green onions, for garnish
Sesame seeds, for garnish
Lemon olive oil, to taste

Dried Ika Lomi Salad
½ qt dried ika
½ qt halved cherry tomatoes
½ qt julienned white onion
2 bunches green onions, julienned (white parts only)
½ cup olive or canola oil
½ cup apple cider vinegar
¼ cup fish sauce
Salt and sugar, to taste

Tools
Large bowl 
Saucepan 
Large skillet  
Cutting board 
Knife

DIRECTIONS:

1. Begin by filleting the uku, if not using prepared filets. 
2. For the salad, combine the onion, green onion, tomatoes, and ika in a large bowl. Toss to combine.
3. In a squirt bottle or mason jar, combine the oil, apple cider vinegar, and fish sauce. Shake until well combined.
4. Add a few tablespoons of the dressing to the salad, season with a pinch of sugar and salt. Toss to combine, taste, and adjust seasoning/add more dressing, if needed.
5. To make the glaze, add the sake and mirin to a medium saucepan and bring to a boil. Let simmer for several minutes until reduced slightly.
6. Remove from heat and stir in the miso paste and sugar. Stir well and return to medium heat.
7. For the fish, heat 1-2 tablespoons oil in a large pan over medium-high heat. Carefully add the fish, skin side down, and let cook for 5-6 minutes. Do not flip.
8. Once the fish begins to brown, add several spoonfuls of the glaze to the pan and begin basting the fish with it. 
9. Add the soy sauce to the pan and continue basting.
10. Add the butter and mix until melted. Remove the pan from the heat.
11. To serve, start with a bowl of white rice. Top with some of the ika salad, then add an uku filet.
12. Spoon some extra glaze over the fish, garnish with sliced green onions, sesame seeds, and a drizzle of lemon olive oil. Enjoy!