1 1/2 to 2 lbs. whole fish
8 c. water
1 tsp. salt

SEASONING, MIXED TOGETHER:

2 tbsp. black bean sauce
1 tbsp. ginger, minced
1 tsp. garlic, minced
2 tbsp. green onion, minced
2 tsp. soy sauce

HEATED OIL:

2 oz. hot peanut or vegetable oil

Boil 8 cups water with salt. This should be enough to cover fish. Immerse fish in boiling water. Turn heat off and let fish sit in hot water for 20 minutes. Remove fish from water and place on platter. Spread seasoning mixture over fish. Heat peanut or vegetable oil to smoking point, then pour over fish and serve hot. Garnish with greens.

COMMENTARY: Served this way, almost any kind of fish can be used, but kumu, mullet, moi, salmon, uhu, to-au, ta-ape or moana are the favorites of islanders. This method of cooking makes it impossible to over-cook the fish, the secret of producing an excellent dish. The toppings can be modified according to individual tastes. Hot pickled vegetables may be added or salty Japanese zambaizuke sprinkled liberally over the fish. Both toppings give a different texture and flavor to this dish.