Much of the allure of travel is the opportunity to experience local foods, cultures and customs. And one of the best parts of visiting the Hawaiian Islands is the plethora and richness of all three of these things.
At the Timbers Kauai at Hokuala resort (home to the Ocean Course at Hokuala, the only Jack Nicklaus Signature Course on the Garden Isle*), Hualani’s oceanfront restaurant produces seasonal farm-to-table cuisine with an emphasis on local Hawaiian dishes and preparation. And if you visit at the right time, the locally sourced menu is anchored by a showstopper of an entrée: the whole fried Hawaiian snapper.
While it’s succulent enough to eat on its own, Hualani’s pairs the snapper with a Hawaiian-style namasu (sliced vegetables in sweet vinegar) and a housemade dipping sauce. It’s an experience not soon forgotten.
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Available for only part of the calendar year (generally the fall and winter months), the snapper is inspired by executive chef Zach Cummings’ personal family history and authentic Hawaiian roots. During its short run on the menu each season, it’s a favorite for homeowners and resort guests alike, prized for both its unique presentation and delicious flavor.
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How to make Hualani’s housemade dipping sauce
-1 cup hot water
-½ cup white sugar
-½ cup freshly squeezed lime juice
-⅓ cup Vietnamese fish sauce
-2 medium cloves garlic, minced
-1 Hawaiian chili, minced (can substitute bird’s eye chili)
-1 Tbsp chopped cilantro
-1 Tbsp chopped chives
-1 Tbsp chiffonade Thai basil
-1 Tbsp sweet chili sauce
Combine water and sugar in a bowl and let it come to room temperature. The hot water makes for easier dissolving. Add lime juice until it tastes like limeade. Add fish sauce in small increments until it reaches a strength you prefer. Top with garlic, chilies and herbs and serve.
