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Coming Up

  • Next on 'Ono Kine Grindz:

    The Wedding Cafe, Manoa

    Recently Consumed:

    Zaney's, Downtown Honolulu
    Bob's Bar-B-Que, Kalihi
    Restaurant Yamagen, Moili'ili

    Below you will find a never ending list of restaurants that I want to visit or re-visit:

    Young's Fish Market
    Alan Wong's Pineapple Room
    Cafe Sistina
    Indigo Eurasian Cuisine
    Yakiniku Toraji
    Sushi Masa
    Ono Hawaiian Foods
    Tsukuneya Robata Grill

    If you would like to give me a tip on a new restaurant that is opening up, or give me a recommendation on some of your favorite restaurants, please send an e-mail to:

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    The following posts should be completed someday (!):

    New Diner's Drive In
    Border Grill
    Penang Malaysian
    Chez Panisse
    Zuni Cafe
    Indonesia Restaurant
    Boston's North End Pizza
    Happy Inn
    Kat's Sushi
    Fritz's European Bakery
    Makino Chaya
    Singapore/Bangkok Posts
    Chin's Kahala
    Hata Restaurant
    Ebisu Catering Service
    Bubba Burgers
    The Eggberts
    Blossoming Lotus
    Hamura Saimin Stand
    Bob's Big Boy

    WHEW! I hope to have them done by year's end!

    Upcoming adventures

    San Francisco, CA

    Sydney, NSW, Australia

    London, UK
    Paris, France
    Chicago, IL
    Seoul, South Korea
    I won't be able to visit Korea this year.
    San Francisco, CA
    New Orleans, LA
    Buenos Aires, Argentina
    Shanghai, China

    Hopefully, some of you can provide me with recommendations for some good eats!

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July 31, 2005



Reid - This looks and sounds great!


wooooo can actually taste the freshness of the fish. lovely.


Wow, this makes me hungry, looks good Reid! Puréed lychee with fish, what an idea :).


Looks delicious Reid! I never would have thought to combine lychee with fish, but it sounds tasty!


Hi Reid - what a beautiful photo - it looks delicious! How was it? Did the taste of the tea come through? I'm not really familiar with lychee - I think I've only tasted it once. I recall it being sweet, but can't remember any distinctive flavor.


That looks soooo good that I wish you could send some over. Thanks for the wonderful idea of the tea, fish and lychee sauce.

clare eats

This looks great Reid!!!


yum! so fresh looking! i'll have to pick up some mo li li zhi next time i'm in town.


Wow, does that look great! My wife is a big tea head and we have all sorts of green/oolong types...I'll have to look and see if we have something similar so I can get busy in the kitchen.


Hi Reid, that looks so delicious! I've always wanted to try the technique of steaming fish over flavored liquid - tea sounds perfect for that, and with lychee sauce to boot all I can say is yum!


Hi Reid - wow this looks delicious! What a great idea to steam fish in tea. Yummmmm.

Cellounge Admin (Shane)

Looks very appetizing. I am going to try it.


Hi Kirk,

Thank you. I'm not really a fresh lychee eater, but the sauce made the fish taste quite good.

Hi babe_kl,

Thank you. I'm glad that I was able to find this fish. It's so hard to get these days.

Hi OsloFoodie,

I was quite proud of myself for thinking this one up! =)

I usually don't get ideas like this, so I must remember to try and use fruits more when cooking at home.

Hi AG,

Thank you. The sweetness of the lychee actually went very nice with the fish. I think I might want to do this again with something a little similar, but different, maybe rambutans.

Hi Cathy,

Thank you. I used quite a bit of tea, but the flavor was very subtle. I think I need to use more next time. The lychee purée definitely enhanced the flavor though, so I was happy that I used it.

Hi boo_licious,

Thank you. I think the sweetness of the lychee went very well with the fish. I've never used fruit when cooking fish, but this was quite nice.

Hi Clare,

Thank you. But these didn't look as yummy as those truffles you made. =P

Hi Santos,

Thank you. I was lucky to get some of the fresh opakapaka and at the price I paid (more than US$15 per pound), I felt it was worth every penny.

Hi Jack,

Thank you. It was really good. My thought is that you could use any jasmine tea for steaming. The lychee purée provides a touch of sweetness.

Hi Melissa,

Thank you. The fish turned out better than I expected. The aroma of the tea was there and the flavor was very subtle. Next time, I think I'm going to use more tea and steep it for a little longer (I steeped the tea for 30 minutes).

Hi Elise,

Thank you. This was quite nice, though I wish that the flavor of the tea was more prominent. Since this was my first time making this, I'm going to try and do it again. Hopefully it turns out better next time.

Hi Shane,

Thank you. If you do try this, let me know how you like it. My recommendation is to eat this with a salad instead of starch (like rice).


hmmm... Hey what about smoking with tea instead of steaming? You know Kirk has that stove top smoker... What about using some China Black instead of wood. Maybe a passion fruit puree... ???


That looks great! It's also healthy too which I love.

I love fruits with fish like last night I made a salmon with a papaya salsa. :)

clare eats

if only they wouldn't melt in the post ;)


I'd never have thought to steam the fish over tea. I'll try it tonight. I'll replace the lychees with kwiifruit and the cilantro with parsley.


Hi Jo,

I never thought of smoking this because I find that this is a very delicate fish. Maybe you could try smoking salmon. I just think that smoking wouldn't be right for a fish such as opakapaka.

Hi Trisha,

Salmon with papaya salsa...mmmm! That sounds really good. I'm really trying to eat at home during the week more, so thanks for giving some dinner ideas!

Hi Clare,

I know.... =(

Hi Barbara,

Thanks for stopping by.

If you do try this, let me know how it goes. Kiwi purée sounds like it would be nice.


At the risk of repeating what everyone else has said: that looks delicious! I love opakapaka, and your recipe show great care and thought for the ingredients themselves.


hmmm... I don't really care for salmon anymore. I ate it to death at some point. I've never had this kind of fish though and at that price you would certainly want to treat it carefully! Maybe tea smoked halibut? Or bass or snapper? Cod prehaps? I love cod... Kirk, can I borrow your smoker? ;o)


Hi Alan,

Thank you. *head swelling*

Actually, the inspiration came from the recipe by Russell Siu. I felt that opakapaka (my favorite fish, BTW), was too delicate for a rich buttery sauce. I thought the fish was actually really nice with the lychee purée. In fact, I think the steamed opakapaka would be nice on a salad with a lychee vinaigrette dressing.

Thanks again for the compliment.

Hi Jo,

I think cod would be very tasty smoked. Your idea of using black tea is a good one. If you do tea smoked cod, I want to hear about it. How's about using a kiwi sauce?


Hi Reid - very successful. I used a smoked black tea and added some chopped ginger to the tarakihi fish. For the sauce - 2 kiwifruit (crushed and then sieved),juice of a lemon, 1 teaspoon of sugar. Great taste and looked stunning on the plate. Thanks for the idea.


Wow Barbara! Sounds awesome... Question for you regarding wording of your post... Did you steam the fish with a smoked black tea, or did you smoke the fish with black tea?

I'm considering smoking with black tea. I love your notion of kiwi sauce as well. My head is seeing swirls of kiwi and passion fruit... maybe?


Hi Barbara,

I'm glad that it turned out well. I've never had tarahiki before, but after doing a little reading on the web, it sounds like it would be perfect for this type of dish.

Next time, I think I'm going to try kiwi sauce (I love kiwi fruit). Thanks for the report back! =)

Hi Jo,

I think she used smoked black tea. There are several tea varieties that are smoked, but the first one that comes to mind is lapsang souchong. I think the passionfruit sauce sounds wonderful. Go for it and let me know how it turns out. =)


Yep, lapsang souchong is what came to my mind as well. That or Peet's "Russian Caravan", but that is a blended tea. Lapsang Souchong was the very first tea I ever had that was known to me to NOT be Lipton. I've loved it ever since. I keep invisioning an pristine white ceramic dish with Yin/Yang done in Passion Fruit & Kiwi. A beautifully white piece of fish carefully centered, a few shreds of lemon/lime/orange zest artfully strewn, a cilantro leaf or two... ::sigh::

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