Friday, August 26, 2011

Vote for me! Hawaiian Style Fish Chowder

**Voting has closed, but you can see this and a collection of other amazing soups at Easy Natural Food**

Hawaiian Airlines is offering a free trip to Honolulu and a culinary adventure with Chef Chai in their "Flavors Take Flight" contest. The entry with the most "likes" on Facebook, Twitter, and the Hawaiian Airlines site are entered into the top 10.

Why am I telling you this? So you'll consider voting for my Hawaiian Style Fish Chowder! Doesn't it look yummy? Vote here: Flavors Take Flight.

It all started with some dirty hands.

Hands that pulled these Hawaiian sweet potatoes (aka Okinawan sweet potatoes) right out of our own garden.

Then I said to myself, "self, let's make a fish chowder with island ingredients."

And you said to yourself, "another fish chowder, huh?" Just go with it.

We had to drive around the neighborhood in search of a green papaya to pick that wasn't super-obviously in someone's yard.

Lucky we live [in] Hawaii.

Hawaiian Style Fish Chowder
serves 4
Don't forget to vote for this recipe:)

1 TBL canola oil
1 cup thinly sliced Maui onion
1/2 tsp grated fresh ginger
1/2 tsp chili garlic sauce
2 1/2 cups Hawaiian sweet potato, cubed to 1/2 inch
1 TBL fish sauce
2 cups water
1 tsp Hawaiian sea salt
2 tsp sesame oil, divided
1 1/4 cup coconut milk
1 lb ono, or other white fish, cut into 1/2 inch pieces
1 cup finely julienned green (raw) papaya, 1 inch long, 1/4 wide
1 TBL shoyu (soy sauce)
1/4 cup sliced green onion
1/2 tsp sesame seeds

Heat a large pot over medium heat. Add canola oil, onion, ginger, and chili garlic sauce and cook until onion softens, about 5 minutes. Add chopped sweet potatoes, fish sauce, water, salt, and 1tsp of the sesame oil. Liquid should just cover potatoes; if not, add a little more until covered. Cover the pot and cook 13-15 minutes or until potatoes are tender.

In a separate bowl, add green papaya, shoyu, remaining sesame oil, green onion, sesame seeds and toss.

Back to the stove, turn the heat down to low and add coconut milk and fish. Cook, uncovered, until fish is cooked through, 6-10 minutes. Don't boil or simmer the chowder, this is also a good time to check your chowder for seasoning and add salt if needed. Check the fish frequently for doneness, you don't want to over cook it. Turn the heat off and cover the pot, allowing it to rest at least 30 minutes.

For serving, spoon desired amount into bowl and top with green papaya mixture. Enjoy!

If you liked this, consider voting for me by clicking here: Flavors Take Flight


  1. I'm not a soup person, that that looks AMAZING!!

  2. this sounds so interesting and definitely looks delicious!! the color reminds me so much of taro too <3

  3. thanks gals! Lolita, I did consider using taro, that would have worked well, too:)

  4. It let me give you 3 thumbs up!! Winning.

  5. I would have definitely voted for you if voting was still open! I love the sound of your fish chowder, and the sweet potato sounds perfect with all of those exotic, tropical flavors.

    Thanks for sharing this with Sunday Night Soup Night! Sunday Night Soup Night is taking a break over summer and will return in the Fall. In the meantime, I'd love to see you at Summer Sunday Salads whenever you have a salad receipe to share!

    1. I have chosen this soup as one of my top 3 from Sunday Night Soup Night! I have tweeted it, pinned it and shared it on my Facebook page. It will be featured on Sunday Night Soup Night when it starts up again in the Fall.

    2. Thank you Debbie, it has been fun participating in Sunday Night Soup Night!


Aloha Saturdays with Maggy reader! Thank you for your comments, I love hearing your thoughts and feedback.


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