Ingredients
2 pounds calamari or octopus
3 pounds Luau leaves
1 tablespoon Hawaiian salt
1/2 teaspoon baking soda
6 tablespoons butter
2 medium onions, diced
3 cups coconut milk
3/4 cup cooked and diced taro
3/4 cup cooked and diced sweet potato
11/2 teaspoons salt
1 tablespoon sugar
Crispy Moi, recipe follows
Crispy Moi:
4 (3/4 to 1 pound) farm-raised moi
Cornstarch
Vegetable oil, for shallow frying
Directions
- 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.
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.