Try these recipes that utilize the freshest fish and other local ingredients, courtesy of Russell Chu, sous chef at Roy’s Hawai‘i Kai. In no time at all, you’ll look and cook like a pro.

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Steamed stuffed Kona kanpachi
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Take a cleaned, whole fresh fish (like this 1-1/4 lb Kona kanpachi flown in fresh from the Big Island), and score diagonally in each direction. Chef’s tip: To clean blood and guts, use a handful of bamboo skewers wrapped together with a rubber band and scrape under running water.)

Stuff with shimeji mushrooms, lup cheong, shredded ginger and Kaua‘i shrimp. Steam on medium heat, with Asian aromatics like cilantro, green onion and lemongrass, in a bamboo steamer for about 12-14 minutes. (Rule of thumb: For a 1 lb fish, steam on medium heat for about 12 minutes, adding 2 minutes for each additional 1/2 lb). Before serving, pour sizzling hot peanut oil over the entire fish.

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Poke
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Cut yellowfin tuna into bite-sized cubs and mix together with:

Kahuku ogo

Sea asparagus

A pinch of inamona

A pinch of alaea salt

Shoyu to taste

Garnish with chives.

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Tips for cutting sashimi with Brett Angel, sushi chef
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“Make sure your knife is sharpened, as a dull blade will crush or tear the fish. A yanagi knife, with its long and thin blade, is ideal for cutting sashimi. When you are ready to start cutting, start at the right side of the filet. If you were cutting fish for sushi, you would start at the left. When making your cut, start at the bottom of the blade and use the entire length of the blade. Make sure you are not pushing and cutting down as you would with Western-style knives, but rather pulling the blade in a long single motion.”

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