The Free Range Gourmet Free range thoughts on the finest ingredients, cuisine, and fine dining in Hawaii.

Range Gourmet

  Local Hawaii ingredients used with an international flair

        ^BNanette^K^H (Gone but not forgotten) 1946-2020


Monday, November 19, 2007


Market rewards: Simple weekday dinner

On Saturday the fridge is filled so that we can have a series of dinners from the KCC Market finds. This evening's main course featured fish with three vegetables. Apologies for no photos.

First the veggies.


Nanette scored some pohole (from Hana Fresh). This is a fiddlehead fern that kind of resembles asparagus. At first she was thinking of making it with umeboshi (Japanese pickled plum)  but decided to do it this way instead.

Wash, break in half, boil, cooking the stem part a bit longer. Dress with a mixture of pomegranate molasses (which isn't molasses, it's cooked down pomegranate juice), shoyu, and ginger syrup (PacificKool), mixed to taste.

Beet top

Mix peanut butter, ginger syrup (PacificKool) and a bit of rice vinegar. Add to cooked beet greens.


Cut into sticks, toss with olive oil and five-spice seasoning from Kaiulani Spices. Pop them into the toaster oven set to 400 degrees. Take out when tender and a little bit browned. The spice can be anything you like, a curry powder for example.

None of these require additional salt since one of the ingredients is already salty.


Miso butterfish from Ohana Seafood. Lightly rinse off marinade, blot dry with paper towels and broil in the toaster oven.

We ended with rambutan (Wailua Ag Group, the folks who bring the hearts of palm). I cut a ring around each of them in the kitchen before serving, so to eat you just twist them open and enjoy.


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