Hawaii Skin Diver The Breath of Freedivers

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 Post subject: papio
PostPosted: Wed Oct 27, 2004 12:18 pm 
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Location: WAHIAWA
What is a good recipe for papio? <thinking of pan fry but dont know>


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PostPosted: Wed Oct 27, 2004 2:24 pm 
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Location: north shore
i pan fry em like aweoweo...comes out pretty good

anyone have special recipes that they wanna share?? id be interested too..


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PostPosted: Wed Oct 27, 2004 3:42 pm 
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I like panfry fish also. When I fry the fish I will add a little sesame seed oil to the regular cooking oil and sprinkle a little Hawaiian salt into the oil. I like to mix lemon pepper, garlic salt and dill in a bowl then sprinkle it into the fish belly and slits that I cut into the body (if the fish big enough, otherwise just the belly is fine). I wait until the oil starts to crackle then I place the fish in and cook until golden brown and the eyes are crispy. To me the fish tastes a little better that way. My favorites are papio, aholehole, aweoweo, akule, opelu and mamo.


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PostPosted: Wed Oct 27, 2004 10:22 pm 
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Fillet the bad boy!!! Once filleted, smash up and dice some garlic. Press the fillet on the garlic. Once garliced, cover with mochico powder. Chill inside freezer for about 1-2 hrs, then pan fry in regular cooking oil with a bit of sesame oil, trust me, this is a good one.

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PostPosted: Thu Oct 28, 2004 9:17 am 
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i cut small slits on each side and add hawaiian salt (or garlic salt) n pepper. then fry it in oil and when it turns brown and crispy, take it out put on paper plate and let the oil drip off and the add shoyu all over then just grind


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 Post subject:
PostPosted: Thu Oct 28, 2004 3:55 pm 
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TaKoI wrote:
Fillet the bad boy!!! Once filleted, smash up and dice some garlic. Press the fillet on the garlic. Once garliced, cover with mochico powder. Chill inside freezer for about 1-2 hrs, then pan fry in regular cooking oil with a bit of sesame oil, trust me, this is a good one.


after you put em back in the freezer for 1-2 hours and then bring em out, how long do you wait until you start frying them up? just bring em out and start frying them?


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PostPosted: Thu Oct 28, 2004 8:13 pm 
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you can fry um straight out of da freezer, thats what i do. But if you like thaw'm out a bit maybe 1-2 min, up to you.

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 Post subject:
PostPosted: Fri Nov 26, 2004 6:05 pm 
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Location: Moanalua, Oahu
Fillet the bad boy!!! Once filleted, smash up and dice some garlic. Press the fillet on the garlic. Once garliced, cover with mochico powder. Chill inside freezer for about 1-2 hrs, then pan fry in regular cooking oil with a bit of sesame oil, trust me, this is a good one.

"smash up" meaning pound the buggah to soften it up? Not "mash" right? (like oio meat). Sounds good. What's the purpose of throwing it in the freezer?


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 Post subject:
PostPosted: Tue Mar 29, 2005 8:20 pm 
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buss out da skinless fillet's, season em, bread em in panko, fry em, slap em in some bread with some onion, tomato, and mayo....mean papio sandwich...


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PostPosted: Thu Feb 09, 2006 11:54 am 
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garlic, salt, pepper, minced onions, and some lemon zest and juice. mix on low heat for 1-2 min. then add the papio fillet and fry until golden brown on each side. then share with your family

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 Post subject: steamed chinese style w/ black bean sauce
PostPosted: Thu Feb 09, 2006 11:53 pm 
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Clean fish, gut, scale, but leave head and tail. Steam fish in wok with plenty ginger and black bean sauce all over. If too big cut tail off.

When done steaming (~15mins for 2 pounder), top with plenty of julienned ginger, cilantro, julienned green onion. Pour super hot peanut oil on top of fish and toppings. hear that sizzle. Then pour about 3/4 cup of shoyu/water (2:1 ratio) over fish. Serve with steam white rice.

Called "Tsing Tzing Yur"


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 Post subject:
PostPosted: Mon Feb 13, 2006 1:03 pm 
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Sashimi or off the hibachi...WITH A COUPLE OF COLD ONES! Or maybe the whole six pack depending on how your day went.


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