| 1/2 | ts | Ground coriander |
| 1/4 | ts | Nori flakes |
| 1/4 | ts | Curry powder |
| 1/4 | ts | Turmeric |
| 1/4 | ts | Toasted sesame seeds |
| | Salt and pepper to taste |
| 2 | c | 1-Inch cubed Hawaiian butter fish (approximately 2 pounds) |
| 1 | tb | Olive oil |
| 1/2 | c | Wakame, dried seaweed |
| 1 | tb | Finely chopped scallions, green part only |
| 1 | tb | Chopped Maui onion |
| 2 | tb | Daikon radish, julienned |
| 2 | tb | Japanese seaweed |
| 1 | tb | Koon Chun sweetened black vinegar |
| 1/2 | tb | Squid fish sauce |
| 1/4 | ts | Minced garlic |
| 1/4 | tb | Sake |
| 1 | tb | Curry oil |
| 1 | tb | Peanut oil |
| 1 | ts | Curry powder |
| 1 | | Bay leaf |
| 2 | tb | Peanut oil |
| 1 | ts | Chopped cilantro |
| 1 | tb | Toasted chopped macadamia nuts |
| 1 | tb | Unsweetened coconut flakes |
