We were invited to a party the day after Christmas and the host loves to cook and eat fish. The only location and weather window was Westside, 4 days before the party. It was a long shot, since I never caught much on that side, but I had to try.

I’ve never caught opelu there, so I didn’t even plan to drag a live bait. It was gonna strictly be a damashi and jig mission. About an hour in, I finally felt the strong pull of a weke nono on the damashi rod, and up came one about 1.5lb. The school had moved on but about 10 minutes later I brought up a surprise moana kali. I’ve never caught one there before and my host friend wanted something to steam. It wasn’t big, under 2 lbs, but would be big enough for people to taste it’s premium flesh. It tried to jump back in the water, but luckily was still hooked.

At this point I had tied my best effort on the Westside, 2 keepers. But that wasn’t enough for the party so I pressed on. I hit spots I had caught fish before and eventually caught 2 more weke nono. With 3 weke nono, and 1 moana kali in the bag, things were looking pretty good so I hit my Hail Mary spot on the way in, that has produced on the last 4 trips. I think the spot works because it’s overcast and windy by the time I start heading in, and the fish there aren’t as wary.

Sure enough, I felt a good pull but the fish came off. Next drop, the biggest weke nono of the day, by a few ounces, came up. The other two damashi branches and the lead were busted off so I dropped a 100g lead jig down and it got pulled but I suspect the jig was a little big for the smallish weke nono to swallow.

The fish were between 1.5 and 2lb; enough for the party so I cut the largest weke nono up for sashimi for my dad to eat on Christmas Day.

The 3 remaining weke nono made some clean tasting sashimi pieces; firmer than you’d expect goatfish to be. The sashimi was dipped in white shoyu from Japan, and wasabi and was delicious with no fishy aftertaste. The weke nono scraps were happily eaten by my sister’s cats.

The host, Daren made angled slits in the moana kali, to hold ginger slices, then stuffed it with chopped lup cheong, green onion, parsley and sprinkled with salt and pepper. He steamed it on the stove, in his fancy steamer pan shaped to hold fish. After about 15 minutes he checked it and it was done. He topped it off with peanut oil with the flair of an accomplished chef.

I’m so grateful that God provided from a spot I normally don’t catch much. Friends at the party thought the steamed moana kali was the best steamed fish they ever had. The texture was firm, yet melted in your mouth. And Daren’s seasonings erased any hint of fishyness for me. 🙂