Smoked Taʻape Dip

An exclusive recipe created for Mālama Maunalua’s Eat the Invaders fishing tournament

Ingredients for the Dip

◦ 2 lbs Ta'ape or To'au fillets, skin removed and deboned

◦ 1 whole red onion, diced

◦ 1 cup Kewpie (QP) mayonnaise

◦ ¾ cup plain Greek yogurt

◦ ½ cup chopped green onions

◦ 1 whole kosher pickle, deseeded and diced

◦ 1 tbsp black pepper (or to taste)

◦ 1½ tbsp paprika (or to taste)

◦ 1 tbsp salt (or to taste)

◦ 1 tbsp chili flakes (or to taste)

◦ Juice of ½ lemon

Optional Add-Ins

◦ 1 cup chopped parsley

◦ ½ cup kim chee

◦ 1 tbsp oyster sauce

◦ 1 tbsp sriracha Instructions

1. Prepare the Fish

Fillet whole Taʻape (no need to gut or scale first). Cut off the rib bones and pull/cut out pin bones. Clean fillet of any scales and remove the skin from the fillets.

2. Smoke the Fish

◦ Lightly salt the fillets.

◦ Place on a fine mesh rack or loosely wrap in foil.

◦ Smoke at 200°F for 40-60 minutes or until Taʻape has a nice brown color and smoky flavor using kiawe, mango wood, or wood of choice. (Electric smokers take longer)

◦ You may slightly overcook for a smokier flavor since the mayo and Greek yogurt will add moisture later.

3. Mix the Dip

◦ Place smoked Ta'ape in a large mixing bowl and flake into small pieces. Add diced red onion, pickle, mayonnaise, Greek yogurt, and green onions. Season with pepper, paprika, chili flakes, salt, and lemon juice.

◦ Mix until well combined.

4. Adjust & Serve

Taste and adjust seasoning as needed. Fold in any optional ingredients if desired. Serve chilled or at room temperature with your favorite chips.