Seafood At Its Finest
A La CarteSeptember 16, 2018
Story By: Dining Out Team | Photos by: Lawrence Tabudlo
Miso Butterfish ($27)
Located on Pier 38 in Honolulu, Uncle’s Fish Market & Grill has been serving up the freshest fish from Hawaiian waters for the past 11 years.
Owner Bruce Johnson, an avid fisherman, founded the restaurant as a tribute to his mentors — all the “uncles” who he looked up to as his heroes.
Uncle’s Fish Market & Grill can obtain the best catches possible on a daily basis because it is supplied by its parent company Fresh Island Fish, which distributes locally caught fish to restaurants and hotels across Oahu.
Steamed Monchong, Chinese Style ($33)
A few of the restaurant’s most popular fish items are Uncle’s Award-Winning Garlic Ahi and Fresh Onaga, which is pan seared with a luscious lobster mushroom sauce. Besides high quality local fish, Uncle’s flies in other top-notch seafood from around the world, including live Maine lobster.
Featuring a wide-ranging menu, Uncle’s serves up salads, appetizers, sandwiches, pastas, happy hour pupus and much more.
All of Uncle’s exquisite offerings are served in a family-friendly environment, using house-crafted sauces, explains Jenn Paulson, restaurant manager. The eatery can serve about 150 patrons in comfort and also can accommodate private parties, she adds.
Paulson also notes Uncle’s Fish Market & Grill hopes to open a second location at Pearlridge by the end of this year.
ONOLICIOUS PLATES
Uncle’s Fish Market & Grill offers mouthwatering dishes such as Uncle’s Steamed Monchong, Chinese Style ($33). The fish is steamed to keep it nice and moist, and is served with choi sum. It is topped off with ginger, cilantro, lup cheong and sizzling peanut oil. Once plated, a dish that is as pleasing to eyes as it is to taste buds is revealed.
Another awesome item served at Uncle’s is Miso Butterfish ($27). This dish consists of a broiled Alaskan black cod fillet marinated for at least 48 hours — the flavorful fish features a special house-made miso glaze. Charbroiling the fish creates a pleasant crispy texture on its top, which also is garnished with vegetables.
