Best Dukes Waikiki Seafood Luau Plate Recipes

KEALIA POKE PLATE

Steps:

• For the fish: Put the fish in a bowl and toss with the salt. Keep cold.
• For the rice: Rinse rice 3 times, then let soak in 2 cups water for 15 minutes.
• Cook rice in a rice cooker.
• Pour vinegar in a bowl and add sugar. Mix until sugar is dissolved.
• Pour rice into a big bowl and carefully pour sushi vinegar over the rice, spreading it evenly on the rice. Thoroughly mix rice and vinegar, then let cool.
• For the salad: Chop lettuce to desired size and toss in a bowl with clover sprouts and tomatoes.
• For the spicy sesame sauce: Stir together sesame oil and sriracha in a bowl to taste.
• For the chile pepper shoyu: Stir together the soy sauce, cane sugar and Hawaiian chile peppers in a bowl.
• Prepare four plates with half sushi rice and half salad. Add 1/4 cup pickled ginger to each.
• For the Kealia poke: Add the avocado, mango, watermelon, limu, macadamias, sweet onion, green onion, red onion, inamona, crushed red pepper, basil, cilantro and mint to a large bowl. Add 3 ounces spicy sesame sauce. Add fish and mix thoroughly, but gently.
• Position the finished poke in the center of your prepared plates. Add 1/2 ounce chile pepper shoyu to the rice on each plate. Add 1/2 ounce ponzu to the salad on each plate.

DUKES WAIKIKI SEAFOOD LUAU PLATE

Steps:

• Soak rice stick noodles in warm water for 1 hour. Drain.
• Cut red onion and red bell pepper into long thin matchstick strips. Heat a large skillet pan; add oil, onion, mushrooms, seafood and salt and pepper, to taste. Fry quickly on high until seafood is almost done, 2 to 3 minutes. Season with salt and pepper and add garlic butter and scrape the bottom of the pan while it melts. Add spinach and toss well. Then add the soaked noodles and toss well. Place the noodles in the center of a small oval dish. Top with seafood. Pour Luau Sauce around the rim. Garnish with lemon wedges, orchid, and red pepper strips.
• Steam leaves and cook for 45 minutes with baking soda until tender. Transfer to ice bath for 1 minute. Drain in perforated pan. Squeeze liquid out using cheesecloth. Place the curry paste, ginger, lemongrass, and coconut milk in a saucepan and stir to dissolve. Bring to a simmer for 10 minutes.
• Heat sugar in a fry pan until it is a light brown caramel. Add the fish sauce and water. Continue to cook until the lumps are dissolved. Add the coconut milk mixture and salt. Simmer for 20 minutes. Strain through a fine sieve. Completely cool sauce and then stir in cream. Blend luau leaves with cooled sauce in blender.