By Team IBSS
Uku (Hawaii’s Blue-Green Snapper)
We hope you enjoy this Uku Pomodoro recipe in our ongoing series, In Search of the Perfect Bite. Uku is a flavorful and versatile fish. Chefs and fishers say that uku is one of the most overlooked and underappreciated Hawaii bottom fish.
There are several key areas where the uku shines above other fish. It has a delicious taste and texture that lends itself well to various preparations, from sashimi to soups and everything in between. A lesser-known fact outside of Hawaii is that uku is available year-round. During the off-season of the other deepwater snappers, uku reaches its peak abundance, providing a unique opportunity for seafood enthusiasts to indulge in Hawaii’s bottom fish varieties throughout the year.
Besides the already stated taste, texture, variety of presentations, and off-season availability, uku also hosts a bounty of health benefits from being a great source of protein, low fat/low sodium content, rich in essential nutrients, and contributes around 300 mg of omega-3 per 4 ounces, making this fish not only a flavorful choice but also a nutritious one. Uku truly shines as one of the most underappreciated gems in Hawaii’s seafood treasure trove. The Hawaiians simply call it ono.
This simple, healthy recipe will please fish lovers and might even turn no-way-ers into more-please-ers.
Uku Pomodoro Recipe
Pomodoro is a celebration of the tomato (Pomodoro means “tomato” in Italian). It’s a classic Italian dish, often relatively light, contains few ingredients, and is served with spaghetti. At its very basic, a pomodoro sauce usually contains good quality tomatoes, olive oil, garlic, and, in most cases, fresh basil. The pomodoro sauce offers a new, vibrant note and rustic texture to the uku that is unique from most fish recipes.
Ingredients
- Tomatoes. Fresh, small ones. Don’t use the big ones. They taste like water.
- Garlic – 2-3 cloves
- Basil – ½ – 1 cup torn. Make sure the plant is alive, and don’t cut it. Rip it. Cut basil gets black.
- Olive oil – 1-2 tablespoons. Just enough to coat the bottom of the pan. Get high-quality, cold-pressed from Italy or Spain; it will be worth it.
- Wine – ¼ cup. White is best.
- Pasta – 1 package. Spaghetti is the most authentic, but any long-cut pasta will work.
- Garnish – You can add a little spring onion and shallot, but that’s it.
- Fish – 3-pound filet of uku. Be sure to remove all the bones before cooking. Cut it up with a knife. The flesh is white, firm, and has an almost nutty flavor.
Directions
- Boil your spaghetti noodles to al dente. Set aside.
- Put the pan on full fire. It needs to get hot.
- Add in the olive oil. Coat the bottom of the pan.
- Put the garlic in right before the oil burns. Move it around so all the pieces can swim in the hot oil.
- When the oil starts to sing, add in the garlic.
- As soon as the garlic starts to brown, carefully add tomatoes. Pull the pan off the flames briefly.
- Add salt and pepper. Be sure to taste it as you go along.
- Add wine, but be careful, as this probably will create a flame.
- Add the pre-boiled al dente noodles, heat them, and then add the basil.
- Flip the pan (or use a utensil to flip the pasta) to ensure everything is incorporated.
- The tomatoes will bleed out enough color to turn the oil a light orange.
- The noodles will crisp up on the bottom of the pan.
- Pre-season your fish filet with salt and pepper. In a separate pan, drop it in the skin side down, if you like, leave the skin on, and let it brown.
- After you flip it, a handful of shallots and green onions add a nice flavor and make this dish pretty.
- Put it all on one plate and serve it family style—a loaf of crusty bread pairs nicely with this dish.
- Mangiare!!!
Photo Credit: Mark Tagal
