Video: Kimi Werner's Stuffed Uhu or Parrotfish

Video: How to Make Stuffed Awa with Kimi Werner

I heard that milkfish are incredibly popular to eat in the Philippines. So I decided to experiment with a Filipino recipe called rellenong bangus, or stuffed milkfish. I learned quickly that the milkfish in the Philippines are farmed and only raised to about 2 or 3 pounds. So this large wild 10-pound milkfish or awa, that I speared required a lot more elbow grease when it came to removing the skin from the flesh in one piece. I also learned that...

Video: How to Make Fish Gyoza with Kimi Werner

Packed with fresh vegetables and minced fish, these little dumplings are absolutely addicting to eat. In this video, I use surgeon fish but any kind of fish will work. Gyoza is always a crowd-pleaser. But the knife work and folding skills involved make it a labor of love. So grab your friends and family and get them to pitch in and you will find that every succulent bite is well worth the effort!

Video: How to Make Fish Sliders with Kimi Werner

In this video we take one of Hawaii’s most delicious snappers, uku, coat it in a light beer batter, and shallow fry it to a crisp. We top it with a chunky dill pickle sauce that adds a ton of flavor and texture! But it’s the Portuguese sweetbread that makes these sliders so special. Sweetbread is a specialty of Hawaii brought here by Portuguese immigrants during the sugarcane plantation days. It’s so soft and sweet and pairs perfectly with some...