Recipes
Hawaiian Crusted Fish
Serves 4
| Prep Time: 15 mins
| Cook Time: 14 mins
| Total Time: 30 mins
Discover The Recipe
When we think of Hawaiian cuisine, seafood is top of mind. Since the first Polynesians arrived to Hawaii around 300AD, locals have relied on the abundant local fish and seafood generally for a large portion of their diet. Today, if you visit the islands or any Hawaiian restaurant on the mainland, you will surely find crusted fish on menus. Now you can recreate this classic dish with this easy Hawaiian crusted fish recipe.
Often prepared with a breading of nuts, spices, flour and / or panko breadcrumbs, Hawaiian style crusted fish is usually gently fried to a golden crust. Seasoned with our proprietary Hawaiian 7-Spice blend, this recipe offers a healthy take on crusted fish by oven baking it (of course you can fry the breaded fish if you prefer - see chef's notes). We've created a proprietary blend we call Hawaiian 7-spice that is inspired by Japanese Togarashi, a zesty blend that is a standard on Japanese tables. Given the heavy Asian influence on Hawaiian cuisine, this blend feels like a natural fit. You can also sprinkle this spice on ramen, soups, rice bowls, meats and anywhere else you want a nutty, citrusy, peppery bite.
Ingredients
1-1.5 lbs firm flaky white fish (cod, halibut, swordfish), cut into 1" cubes
1 cup flour (use rice flour if gluten-free)
2 eggs, beaten
3 tbsp water
2 tbsp Piquant Post Hawaiian 7 Spice blend
1 cup Panko breadcrumbs
salt & pepper to taste (optional)
1/4 cup cold water
2 tsp cornstarch
1/2 cup water
1/2 cup soy sauce
1/4 tsp red pepper flakes (optional)
1 tbsp honey
2 tsp ginger, minced
2 cloves garlic, minced
3 tbsp rice vinegar
Notes
Please note that our printed recipe cards erroneously called for the spice blend "Hawaiian Togarashi". This was a typo and you can use the spice "Hawaiian 7 Spice" anywhere the recipe calls for Togarashi.
Many restaurants and traditional recipes call for frying the fish to achieve a golden crust. To try this technique, heat a large flat bottom skillet on Med-High. Add 1-2 cups of vegetable oil. When the oil is hot, gently place the breaded fish pieces in the skillet in an uncrowded, single layer (fry multiple batches if you have to). Fry 7-8 mins until golden. If the oil doesn't cover each fish piece, flip halfway (~4mins).
There are a number of varieties of flaky white fish that work well in this recipe. While Hawaiians can easily find Mahi Mahi, us mainlanders can try halibut, cod, tilapia, sea bass, haddock or even catfish.
Optional ingredients add a little character and flavor but don't sweat it if you don't have them.
Instructions
Season fish with salt and pepper to taste. Set aside. In a bowl, whisk together eggs with water. In another bowl, combine Panko crumbs and Hawaiian 7 Spice spice and stir. Add flour to a third bowl to form your breading station.
Cut fish into 1" cubes. Pre-heat oven to 375 deg. Using cooking spray (or 1 tsp oil), lightly grease a baking sheet. To bread the fish: dip one cube of fish at a time: first in flour, then egg, then panko mix (turn to coat all sides). Set breaded fish pieces on baking sheet in a single layer.
Place the baking sheet in the oven. Bake 12-14 mins or until breadcrumbs are golden and crisp. Finish with a pinch of more (black lava!) salt if desired.
While the fish is cooking, make the dipping sauce. First, in a small bowl, add 1/4 cup water and whisk in cornstarch to form a slurry. Set aside. Combine remaining ingredients and cornstarch in a small sauce pot. Bring to a light boil, then reduce heat. Simmer for 3 mins. Remove from heat and let cool.
Alternatives & Substitutions
Our Hawaiian 7 Spice blend is a play on the Japanese Togarashi spice, to honor the heavy Asian influence in Hawaiian cuisine. If you don't eat fish, this blend can be sprinkled on an endless number of dishes to add some a citrusy, peppery bite.
Try sprinkling Hawaiian 7 Spice over ramen or udon noodle soup, soups/stews, grilled meats like chicken breasts, salads or even roasted veggies.
Try making this Kalua roast pork recipe in a slow cooker. Dash Hawaiian 7 Spice over top of each plate as a finishing spice.
Vegetarians can try this gorgeous looking sweet potato chickpea bowl. Sprinkle you can use the teriyaki sauce in our recipe as your dressing and sprinkle the Hawaiian 7 Spice over the top.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Hawaiian Crusted Fish
Ingredients
1-1.5 lbs firm flaky white fish (cod, halibut, swordfish), cut into 1" cubes
1 cup flour (use rice flour if gluten-free)
2 eggs, beaten
3 tbsp water
2 tbsp Piquant Post Hawaiian 7 Spice blend
1 cup Panko breadcrumbs
salt & pepper to taste (optional)
1/4 cup cold water
2 tsp cornstarch
1/2 cup water
1/2 cup soy sauce
1/4 tsp red pepper flakes (optional)
1 tbsp honey
2 tsp ginger, minced
2 cloves garlic, minced
3 tbsp rice vinegar
Instructions
Season fish with salt and pepper to taste. Set aside. In a bowl, whisk together eggs with water. In another bowl, combine Panko crumbs and Hawaiian 7 Spice spice and stir. Add flour to a third bowl to form your breading station.
Cut fish into 1" cubes. Pre-heat oven to 375 deg. Using cooking spray (or 1 tsp oil), lightly grease a baking sheet. To bread the fish: dip one cube of fish at a time: first in flour, then egg, then panko mix (turn to coat all sides). Set breaded fish pieces on baking sheet in a single layer.
Place the baking sheet in the oven. Bake 12-14 mins or until breadcrumbs are golden and crisp. Finish with a pinch of more (black lava!) salt if desired.
While the fish is cooking, make the dipping sauce. First, in a small bowl, add 1/4 cup water and whisk in cornstarch to form a slurry. Set aside. Combine remaining ingredients and cornstarch in a small sauce pot. Bring to a light boil, then reduce heat. Simmer for 3 mins. Remove from heat and let cool.
Notes
Please note that our printed recipe cards erroneously called for the spice blend "Hawaiian Togarashi". This was a typo and you can use the spice "Hawaiian 7 Spice" anywhere the recipe calls for Togarashi.
Many restaurants and traditional recipes call for frying the fish to achieve a golden crust. To try this technique, heat a large flat bottom skillet on Med-High. Add 1-2 cups of vegetable oil. When the oil is hot, gently place the breaded fish pieces in the skillet in an uncrowded, single layer (fry multiple batches if you have to). Fry 7-8 mins until golden. If the oil doesn't cover each fish piece, flip halfway (~4mins).
There are a number of varieties of flaky white fish that work well in this recipe. While Hawaiians can easily find Mahi Mahi, us mainlanders can try halibut, cod, tilapia, sea bass, haddock or even catfish.
Optional ingredients add a little character and flavor but don't sweat it if you don't have them.
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