The Loomi Recipes

Steps:

• Crush limes with a pestle in a mortar until the pieces resemble small stones.
• Combine water and crushed lime in a saucepan and bring to a boil over medium-high heat. Reduce temperature and simmer for 5 minutes.
• Strain into 4 tea cups and sweeten with honey as desired. Serve hot or cold

Steps:

• In a medium bowl, stir together the salted salmon, tomatoes, white onion, green onion, sea salt and cayenne pepper. Chill for at least 30 minutes before serving. Serve chilled.

Steps:

• Salt the salmon to the point where it has a light crust and let it sit in refrigerator overnight. Rinse the salt off the salmon and slice it into small pieces. Add the salmon to a large mixing bowl and add the onion and tomatoes. Mix with your hands, or as they call it in Hawaii, Lomi Lomi, a saying used locally that means 'to massage'. Serve chilled.

Steps:

• Cure the salmon: Mix the salt and sugar in a bowl. Place 2 long pieces of plastic wrap on a work surface, overlapping them to form a cross. Put half of the cilantro sprigs in the middle of the plastic wrap and top with half of the salt-sugar mixture. Press the salmon into the mixture, making sure the bottom of the fish is covered with salt and sugar. Sprinkle the salmon with the remaining salt-sugar mixture and rub it in, then place the rest of the cilantro on top. Wrap tightly in the plastic and refrigerate for 24 hours.
• The next day, unwrap the salmon, rinse off the salt and pat dry. Cut into 1/4-to-1/2-inch cubes.
• Make the salad: Toss the salmon, cilantro, tomatoes, scallions, jalapeno, vegetable and sesame oils and lime juice in a bowl. (Traditionally, the cured salmon is flaked and "massaged" with the other ingredients by hand.) Garnish the salad with chopped macadamia nuts, if desired.

Steps:

• Wipe fish dry with paper towels, cut into serving pieces and sprinkle lightly with salt. Cover and leave aside in a cool place.
• Heat ghee (oil or butter) in a heavy pan, add onion and fry gently until transparent. Add ginger if using, garlic, chili, baharat, turmeric and cinnamon bark and stir over heat for 2 minutes.
• Add tomato, pierced loomi, and water. Add salt to taste and bring to a slow simmer. Cover and simmer gently for 15 minutes.
• Place fish pieces in sauce, cover and simmer gently for 15-20 minutes until fish is cooked through. (I use a cast iron pan and take it off the heat at 15 minutes).
• Lift fish onto prepared Recipe #405300 or Recipe #418082. Remove loomi and cinnamon bark from sauce and spoon sauce over fish.
• Enjoy!

Steps:

• Preheat the oven to 400°F Combine the spices in a small bowl. Rub half the spices over the fish fillets.
• Grease a casserole dish with 1 tbs of the butter.
• Thinly slice the onions and seperate into rings.
• Toss the onions with the remaining spices to coat.
• Spread half the onions in the bottom of your dish.
• Cut the fish into medium-sized pieces and arrange over the onions.
• Cut several slits in the dried limes and nestle them amongst the fish.
• Scatter the minced garlic over top.
• Dot the remaining tablespoon of butter over top.
• Top with the remaining onions, then cover the whole dish with the tomato slices. Overlap the tomato slices slightly as the will shrink when baking.
• Pour the pomegranate molasses dissolved in 3/4 cup water, over top.
• Bake the dish for 45-50 minutes, until the onions are softened. Serve warm over a rice dish such as Recipe#443553 or Recipe #418082 or with fresh bread to mop up the juices and a fresh salad.
• NOTE: When serving, you shouldn't actually eat the dried limes (loomi)!
• Enjoy!