Ingredients

• 2 pounds calamari or octopus
• 3 pounds Luau leaves
• 1 tablespoon Hawaiian salt
• 1/2 teaspoon baking soda
• 6 tablespoons butter
• 2 medium onions, diced
• 3 cups coconut milk
• 3/4 cup cooked and diced taro
• 3/4 cup cooked and diced sweet potato
• 11/2 teaspoons salt
• 1 tablespoon sugar
• Crispy Moi, recipe follows
• 4 (3/4 to 1 pound) farm-raised moi
• Cornstarch
• Vegetable oil, for shallow frying

Instructions

1. Clean calamari and slice in rings, then set aside.
2. Wash luau leaves, remove stems and thick veins. In a pot, boil cups water with the Hawaiian salt and baking soda. Add the leaves to the boiling water and reduce heat. Simmer, partially covered for 1 hour. Drain and squeeze out liquid.
3. Saute onions and calamari in butter until onions are translucent. Add coconut milk, cooked luau leaves, taro, sweet potato, salt, and sugar. Simmer for 30 minutes.
4. Top with Crispy Moi.
5. Clean and score fish. Dust fish with cornstarch and set aside. Heat oil for shallow frying in a wok or large skillet. Fry fish about 6 to 8 minutes, turning once, until crisp and golden brown. Drain on absorbent paper. Transfer to a warm serving platter.;