Fidonet's International Kitchen

Xxcarol's Baked Fish, Hawaii Type!

Yield: 4 Servings

    1 sm Whole fish, 2 lb, whiteflesh
    8 sl Bacon
    6 cl Garlic
  1/3 c  Green onions, chopped fine
  1/3 c  Chinese parley, chopped fine
    6 dr Sesame oil (drops)
3 1/2 ts Shoyu (soy sauce)
    1 pn (pinch) MSG

Folks, I cant find a better one I like more and is more 'my way' than this! An ONO fish dish from Hari Kojima of Hawaii!

When I first came to Hawaii, I had no clue how to make fish. It was fishsticks in the oven at that time of my life. Now, obviously this has changed. No one can live in Hawaii, see the fresh fish, and ignore it! One learns to make use of the bounty of the sea <g>. From Hari, to me, and now to you...

Take one small white fleshed, whole fish. Gindai, Opakapaka, Roi, or even a small whole snapper. Clean fish, leaving head and tail on and salt and pepper it to taste. PLace this in a piece of greased tin foil, wrapped firmly and set in a pan or cassarole dish. Bake at 375 for about 40 mins.

While it's baking, fry bacon until crisp. Save the bacon for breakfast, and in the bacon oil, brown the garlic well. Turn off heat and add a few drops of sesame oil for flavor.

When fish is done, place on a platter and garnish with a little MSG, shoyu, and parsley. Now, stand back and pour the hot oil over fish.

As Hari says, very very tastey!

Repeated as a favorite from the the kitchen of: xxcarol
From: Carol Shenkenberger