Ta'ape Hō'i'o Salad

by Kamahaʻo Ocean Kanekoa, founder of Pāʻina by Ocean

Photo by The Matter of Food via Unsplash

Ingredients

1 large tomato, wedged

1/2 small onion, julienned

4 oz kamaboko (fish cake), julienned

2 oz dried salted kombu

1 pound tender hō'i'o fern shoots, cut into 1/2" pieces, blanched 30 seconds and shocked in ice water

TT salt

1 Tbsp patis (fish sauce), or to taste

as needed canola oil

marinated taʻape, see below

Instructions

In a large bowl combine first 7 ingredients and mix together until combined.

Remove taʻape from the marinade. In a large wok or skillet, heat 2 inches of oil over medium heat. Fry the ta'ape for a few minutes, until golden brown, then spread out onto a baking rack or paper towels to drain.

Plate the hō'i'o salad on a large serving platter and top with deep fried ta'ape. Enjoy!

Marinated Ta'ape

1/4 cup cornstarch

4 egg whites

2 Tbsp garlic, minced

1/4 cup shoyu

3 whole ta'ape (6 fillets, deboned skinned and cubed)

In a medium bowl combine cornstarch, egg, garlic and shoyu until mixed well. Add the cubed Ta'ape, gently stir to coat and let marinate overnight in the refrigerator.