1/2 cup sugar
1/2 cup Aloha Regular Soy Sauce or Aloha Lower Salt Soy Sauce
1/4 cup rice wine vinegar
3/4 cup lime juice
1/2 teaspoon garlic minced
1 oz. ginger, smashed
1 oz. wasabi paste
8 oz. sashimi(snapper sliced into 1 oz. strips)

Mix sugar, shoyu, vinegar, lime juice, garlic, ginger and wasabi paste in a bowl. Place sashimi in bowl and marinate for 1 hour. After marinating, place sashimi atop a bed of daikon curls, spoon marinade liquid over fish and serve chilled

Yield: Serves 4 – 6

2 lbs. salmon
2 c Aloha Teriyaki Glaze
1 t cooking oil

Cut fish into 4-6 portions and place in a large resealable plastic bag. Add Any AlohaTeriyaki Glaze. Marinate for 30 minutes or up to 1 hour in the refrigerator. Reserve marinade for basting.

Cook the fish on a foil sheet brushed with cooking oil on a medium hot grill turning once during cooking until desired doneness is achieved. About 6—8 minutes per inch of thickness. Brush reserved marinade during cooking process. Be careful not to over cook.

Also great for grilling chicken, steak and shrimp:
chicken marinate 4—6 hours
steak marinate 2 –3 hours
shrimp marinate 1 hour

with Asian Style Salsa and Chinatown Choi Sum

Yield: 1 serving

6-oz Fresh Mahimahi Fillet
1-oz each Hamakua Farms Yellow and red Tomatoes, Diced
1-oz Shiitake Mushrooms, diced
1-oz Maui Onions, diced
.5-oz Red Onions, diced
.25-oz Green Onions, sliced
.25-oz Cilantro
Sambal Olek, to taste
Garlic, to taste
1-oz Aloha Shoyu Regular Soy Sauce or Aloha Shoyu Lower Salt Soy Sauce
1-oz Mirin
1-oz Sesame Oil
Black Sesame Seeds, toasted for garnish
Steamed Choi Sum

Steam Fresh Mahimahi on a bamboo steamer lined with Pandan Leaves for about 8- minutes, depends on the thickness of the fillet. Combine all the rest of the ingredients to make the salsa. Adjust taste accordingly to your taste with sambal olek.

Make a ring shape on a plate with the choi sum. Place steam mahimahi on the center of the plate. Topped mahimahi with the salsa. Garnish white Cilantro sprigs.

Recipe By: Pedro Rivera Rosa
Chef de Cuisine
MAC 24/7…anytime..anyday
Radisson Prince Kuhio Hotel

Yield: Approx. 1 ¼ lb. Poke

1 block firm Tofu, drained
½ tsp. Brown Sugar
½ tsp. Red Chili Pepper flakes
1 tsp. Sesame Oil
½ inch piece of Ginger, finely chopped
5 Garlic cloves, finely chopped
½ cup Aloha Shoyu Regular Soy Sauce or Aloha Shoyu Lower Salt Soy Sauce 
1 Tbsp. Ogo, chopped

Cut the tofu into ¾ inch cubes and place into a bowl.  In a separate bowl, combine the brown sugar, chili pepper flakes, sesame oil, ginger, garlic, and ALOHA SHOYU soy sauce, mix together.  Toss in the tofu and ogo.  Place poke on a plate and garnish with green onions.

Yield: Approx. 1 ½ lb Poke

1 pound fresh Ahi – cut into ½ inch cube pieces
1 medium tomato – diced into ¼ inch piece
1 cup Limu – chopped
½ cup Round Onion – chopped
1 cup Cucumber – diced into ¼ inch pieces
½ cup Green Onion – diced into ¼ inch pieces
2 Tbsp. Aloha Shoyu Regular Soy Sauce or Aloha Shoyu Lower Salt Soy Sauce 
1 tsp. Sesame Oil
½ tsp. Hawaiian Chili Pepper – crushed, seeded and minced
1 tsp. Kim Chee base
Salt and Pepper to taste

In a mixing bowl, combine all of the ingredients.  Toss gently.  Be sure to keep the fish very cold.  Add Salt and Pepper to taste.

Yield: Approx. 1 ½ lb Poke

1 ¼ lb. Fresh Ahi – cut into ¼ inch cube pieces
¼ cup Yellow Onion – minced
¼ cup Green Onion – sliced
3 Tbsp. Limu Kohu – chopped
1 Tbsp. Hawaiian Salt
1 Tbsp. Inamona
2 tsp. Sesame Oil

Combine all ingredients, mix well and chill.

Good with Aloha Shoyu Regular Soy Sauce or Aloha Shoyu Lower Salt Soy Sauce

Makes 6 Servings

2 pounds fresh ogo (edible seaweed)
1 pound tako (octopus)
1 Maui onion, diced
1/2 cup chopped green onion
1 cup rice vinegar, available in the Asian section of markets and in Asian markets
1/2 cup Aloha Shoyu Regular Soy Sauce or Aloha Shoyu Lower Salt Soy Sauce
1/2 cup sugar
3 tablespoons roasted seasame seeds
2 tablespoons bottled Korean kochu jang (hot chile paste), available in Asian section of markets and in Asian markets.
1 teaspoon minced fresh ginger
2 cloves garlic, minced

Cut ogo in 2-inch lengths. Cook tako and slice. In a mixing bowl, combine all ingredients.

Serve very cold at your Holiday gatherings.

Yield:  6-8 servings

2 lbs Shrimp – shelled and de-veined

1 cup Oyster Sauce
¼ cup white wine
3 cloves garlic – crushed or minced
¾ cup Aloha Shoyu Regular Soy Sauce or Aloha Shoyu Lower Salt Soy Sauce 
3 ½ tablespoons brown sugar
3 green onions – chopped
3 tablespoons chili sauce

Mix all marinade ingredients in a large bowl. Combine shrimp to mixture and marinade covered in refrigerator for up to 3 hours. Grill over medium heat until shrimp are done (about 2-3 minutes per side, depending on size of shrimp.) Shrimp is done when totally opaque. Serve w/ rice or other sides.