Clean calamari and slice in rings, then set aside.
Wash luau leaves, remove stems and thick veins. In a pot, boil cups water with the Hawaiian salt and baking soda. Add the leaves to the boiling water and reduce heat. Simmer, partially covered for 1 hour. Drain and squeeze out liquid.
Saute onions and calamari in butter until onions are translucent. Add coconut milk, cooked luau leaves, taro, sweet potato, salt, and sugar. Simmer for 30 minutes.
Top with Crispy Moi.
Clean and score fish. Dust fish with cornstarch and set aside. Heat oil for shallow frying in a wok or large skillet. Fry fish about 6 to 8 minutes, turning once, until crisp and golden brown. Drain on absorbent paper. Transfer to a warm serving platter.;
Recipe courtesy of Sam Choy