Brothers Danny and Johnny Eng know their fish: They also own Tailgate Seafood, a familiar name at local farmers’ markets. Here, the bigeye tuna is flown in from Hawaii and the salmon comes fresh from Norway. Start with a base of brown rice, white rice, or local greens, then load it up with fish, tofu and toppings like green onions, crab salad, masago, avocado, edamame and sesame seeds. Top it off with Johnny’s Yaki, an addictive spicy-sweet special sauce, and wash it down with a can of Hawaiian green tea lychee juice.
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