Maui Butterfish Hekka
From January to March the time of winter in Hawaii which may also be known as the wet season is a popular time for hekka pots dishes or hekka stir fry. The wind is up and the rain is off and on with cooler temperatures and for places with higher elevations there is no better time for things like a garden of Tomatos. Blend the tasty tomato with the flavor of fish and a soup begins to simmer with a even more rich flavor as seasonings add a balance to the taste. The choice of a fish with such a richness would be Butterfish.
Back in the days after the War there were canned tomatoes available at stores which were used in a variety of ways. It isn't found easily even found in peoples homes, but from its a Regional Maui-style Hekka that has lost its origins of those who past on the recipe. Originally a previous recipe was used for chicken and switched up for a faster seafood dish. This meant that the dish would become more versatile with available ingredients of either chicken or butterfish. |
Butterfish Hekka in Hawaii
The seafood soup dish of the maui was eaten during the winter on the colder days. Many who had eaten at the time had moved into higher elevation areas near Haleakala. It focuses on the Butterfish which is widely eaten as misoyaki Butterfish steak in eateries around the state. When there is no butterfish available the dish is just Tomato Hekka. But, if you have butterfish it can be tasted in each spoonful. |
Food Characteristics
Butterfish Hekka has a fishy after taste and is a bit salty at first bite. The appearance is a red color that is slightly orange and can be a little dark. When Butterfish goes into the simmering broth the flavor is imparted on just about everything in the pot, because the flavor is so strong. Tomato Chicken Hekka has a lighter taste that has more flavor from the tomatoes and only slight flavor from the chicken it self. |
Tomatoes of High Elevation
For a fresh taste, sometimes the addition of Kula Tomatoes from upcountry can do the trick with the very pronounced as it has a flavor that compliments the oil and lean taste of the Butterfish. The olden days recipe uses canned tomatoes, but it has become a specialty of Kula to grow nice tomatoes with the cooler temperature and higher elevations. Kula is also known for its onions. |