See more On Location videos on Tori’s YouTube Channel.

Did you know Tori Eldridge was hired to narrate her own audiobook for Kaua‘i Storm?

In traditional publishing, authors can (and have) requested to be considered. But very few are given the chance. The combination of Tori’s acting, voiceover, and characterization experience combined with her familiarity with her own Native Hawaiian language and Hawaiian Pidgin English, made her—as her director assured her—the perfect narrator for this audiobook.

Miso Steam-Baked Cod with Peppers Mango Soy Relish, Yuzu Salad – Inspired by Aunty Maile’s steamed pāpio in Tori Eldridge’s novel, Kaua‘i Storm

INGREDIENTS:
Miso Steam-Baked Cod with Peppers:
1.5 to 2 pounds fresh cod
5” ginger root, sliced
¼ sweet onion sliced
½ Yellow Pepper sliced
½ red pepper sliced
5 cloves minced garlic
5 stalks green onion, chopped
½ bunch cilantro

Miso Sauce:
1 teaspoon miso paste
1 tablespoon low sodium soy sauce
1 tablespoon cooking rice wine or sake

Mango Soy Relish:
1 ripe mango diced
1 green onion
Low sodium soy sauce to taste

Yuzu Salad Dressing:
1 tablespoon yuzu seasoning base or juice of 1 lemon
1/3 cup unseasoned rice vinegar
1 garlic minced
1 teaspoon honey
1/3 cup olive oil
(I never measure. Adjust everything to taste.)

DIRECTIONS:
Preheat oven to 400
Spread large heavy-weight foil on a baking sheet. Spray with oil, layer with sliced ginger, half the garlic, all of the onions, and a third of the peppers. Lay cod filets on top. Pour miso sauce over filets. Top with remaining garlic. Arrange remaining peppers on top and around the sides., Top with cilantro and green onion. Grind fresh pepper on top. Seal the foil pouch completely. Steam-bake for 20 minutes. Wait 5 minutes before opening the hot steaming pouch. Transfer carefully to a serving platter and pour over remaining juices.

Serve with Mango Soy Relish. Pairs nicely with a light mixed green salad with thinly sliced cucumbers and carrots and a Japanese Yuzu Dressing.

Simple Kalo (Taro) Coconut Milk Dessert

This is probably the simplest method of enjoying kalo at home. If you buy the kalo (taro) root whole, be sure to wash, peel, and chop it into chunks. Asian markets will sometimes sell them in cubes.

• Steam until you can pierce them easily with a fork.
• Shake a can of coconut milk to mix
• Simmer cooked kalo and coconut milk for 20 minutes
• Add sugar to taste and a pinch of salt to bring out the flavor

Serve warm or cold. And feel free to add mango slices or your favorite tropical fruit!

When writing her books, Tori often does a full genealogy of her protagonist and/or her main guest character. What follows is the Pahukula family tree as appears at the front of Kaua‘i Storm. The genealogy Tori created while writing is far more detailed.

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