Fish curry is my favorite way to make a fish dish that is absolutely loaded with a variety of vegetables and packed with flavor. It's so easy and fast—unless of course you choose to husk, crack, and grate your own coconuts to make hand-squeezed coconut milk, which is exactly what we do in this video. I also tackle a homemade curry paste. Though this recipe might seem intimidating with its countless ingredients and various steps, you really can...
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...
I had the honor of going beaver trapping in Montana with Steve Rinella. So to celebrate that unique experience, I decided to incorporate beaver meat into the classic Hawaiian soul food, lau lau. Lau lau is a surf n turf bundle of goodness usually consisting of pork and salted butterfish, all steamed and pressure-cooked to perfection. The flavors melt together between layers of kalo leaves and the beaver meat was exceptionally savory and delicious...
