{"id":3242,"date":"2010-01-22T10:17:52","date_gmt":"2010-01-22T15:17:52","guid":{"rendered":"https:\/\/webcookingclasses.com\/?p=3242"},"modified":"2018-01-12T16:32:59","modified_gmt":"2018-01-12T16:32:59","slug":"cooking-fish-a-rum-recipe-from-hawaii","status":"publish","type":"post","link":"https:\/\/webcookingclasses.com\/cooking-fish-a-rum-recipe-from-hawaii\/","title":{"rendered":"Cooking Fish, A Rum Recipe from Hawaii"},"content":{"rendered":"<p><strong>To be a great fish cook, and make up your own recipe for fish using rum<\/strong>, start with a visit to the Koloa Rum Company in Hawaii.<\/p>\n<div align=\"center\"><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/youtube.com\/embed\/G2b4IoEHaY0\" frameborder=\"0\" allow=\"autoplay; encrypted-media\" allowfullscreen><\/iframe><\/div>\n<p><strong>It\u2019s easy to create your own recipe for fish without a recipe book<\/strong> when you\u2019re armed with basic cooking methods. I&#8217;ve got a piece of \u201cMonchung\u201d fish in the refrigerator, a fish I&#8217;ve never heard of before. Even though I&#8217;ve never worked with Monchung fish before, I&#8217;m already decided on a saut\u00e9 procedure for dinner tonight, using this new Hawaiian fish and some local rum to deglaze the pan and add flavor to the pan sauce.<\/p>\n<p><strong>It\u2019s very difficult, and a bit silly to bring your cookbooks with you on vacation<\/strong>. Yes, you can find recipes on the computer, but why spend vacation time surfing indoors when you can do real surfing outdoors?<\/p>\n<p><strong>The best way to learn to cook by method is to start with a basic saut\u00e9.<\/strong> There are four elements to consider when writing your own saut\u00e9 recipe.<\/p>\n<p>1. Protein Product \u2013 In this case, it\u2019s the Monchung fish<br \/>\n2. Vegetables\/Aromatics \u2013 Garlic, Onions, Peppers, Mushrooms<br \/>\n3. Deglazing liquid \u2013 Koloa Rum Company Rum<br \/>\n4. Type of Fat \u2013 Olive Oil<\/p>\n<p><strong>Now, the steps are always the same<\/strong>, regardless of the protein, aromatics, liquid and fat that you choose, follow the saut\u00e9 method that I&#8217;ll demonstrate today.<br \/>\n<strong><br \/>\nIf you want to create a rum recipe to cook fish, or become a great fish cook<\/strong>, just remember the four elements of basic saut\u00e9. You\u2019ll be able to create a recipe for fish that you\u2019ve never heard of before, using the ingredients you desire, even rum from Hawaii.<\/p>\n<p>Previous posts from Hawaii:<br \/>\n<a href=\"https:\/\/webcookingclasses.com\/cut-pineapple-in-hawaii\/science-of-cooking\/3222\/\">Cutting a Pineapple<\/a><br \/>\n<a href=\"https:\/\/webcookingclasses.com\/koloa-sunshine-farmers-market-in-hawaii\/how-to-cook\/3067\/\">Koloa Sunshine Farmers Market<\/a><br \/>\n<a href=\"https:\/\/webcookingclasses.com\/cook-shrimp-in-hawaii\/science-of-cooking\/2710\/\">Cook Shrimp in Hawaii<\/a><br \/>\n<a href=\"https:\/\/webcookingclasses.com\/fish-market-on-hawaii\/how-to-cook\/2211\/\">Fish Market on Hawaii<\/a><br \/>\n<a href=\"https:\/\/webcookingclasses.com\/goat-farm-on-hawaii\/science-of-cooking\/2149\/\">Goat Farm on Hawaii<\/a><br \/>\n<a href=\"https:\/\/webcookingclasses.com\/how-to-open-a-coconut-in-maui\/science-of-cooking\/2118\/\">How to Open a Coconut in Maui<\/a><\/p>\n<p>Cook like a chef at home in 16 weeks, guaranteed with my <a href=\"https:\/\/webcookingclasses.com\">online cooking classes<\/a>.<br \/>\n<a href=\"https:\/\/webcookingclasses.com\/\/wp-content\/uploads\/2010\/07\/logo-01.png\"><img decoding=\"async\" loading=\"lazy\" class=\"alignleft size-medium\" title=\"logo-01\" src=\"https:\/\/webcookingclasses.com\/\/wp-content\/uploads\/2010\/07\/logo-01.png\" alt=\"Web Cooking Classes\" width=\"300\" height=\"100\" \/><\/a><\/p>\n<p><a href=\"https:\/\/webcookingclasses.com\"><br \/>\nGet a FREE 14 day trial in WebCookingClasses.com<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>It\u2019s easy to create your own recipe for fish without a recipe book when you\u2019re armed with basic cooking methods.<\/p>\n","protected":false},"author":23,"featured_media":24065,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_mi_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0},"categories":[38,40,47],"tags":[124,133,319],"yst_prominent_words":[404,1161,977,379,1160,1164,1162,1159,961,972,969,967,1165,1158,1163,1157,400,1156,970,1166],"acf":[],"_links":{"self":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts\/3242"}],"collection":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/users\/23"}],"replies":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/comments?post=3242"}],"version-history":[{"count":0,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts\/3242\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/media\/24065"}],"wp:attachment":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/media?parent=3242"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/categories?post=3242"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/tags?post=3242"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/yst_prominent_words?post=3242"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}