The Nation’s first Father’s Day was celebrated on June 19th, 1910, in the state of Washington. However, it was not until 1972, 58 years after President Woodrow Wilson made Mother’s Day official, that the day honoring fathers became a nationwide holiday in the United States. 


As a father of three boys, I can think of dozens of different ways to celebrate Father’s Day. For you picking out the perfect Father’s Day gift and writing a beautiful message in his card may be a given, but it’s also important to make sure that your dad’s special day is full of activities that’ll bring him even closer to the people he loves most, that’s you! 


My best gift on Father’s Day is to spend time with my boys, we are all working and involved with so many outside activities, getting together and spending quality time together is my favorite treat. The best way I have found is to get into the kitchen and cook together, (as all three of my boys love FOOD) so this Father’s Day I’m going to take an American classic – waffles! But let’s take this classic to another dimension and add a beautiful crispy piece of Forever Oceans Kahala and spice things up a little with some Thai flavours. This will truly start Father’s Day off on the right foot and get the family in a great mood for the rest of the day, but don’t forget the coffee and OJ!


Forever Oceans Kahala and Waffles with Sweet Thai Chili Sauce

Serves 4


Waffle Batter


2 cups all purpose flour

4 teaspoons baking powder

1 tablespoon sugar

½ teaspoon salt

2 eggs

1 ½ cups milk

Spray oil


Turn on Belgian waffle machine


How to make:

Take a medium size bowl and combine all the dry ingredients, then gradually add the eggs and milk. Whisk together until smooth. Spray the waffle machine lightly with oil, pour 1 cup of batter mix onto the waffle machine, close the lid and cook until done.



4x 6oz fillets of Kahala (you could also use cod, mahi mahi or halibut)

1 cup flour

1 teaspoon salt

½ teaspoon freshly ground black pepper

2 eggs

¼ cup olive oil


How to make:

Take a medium size bowl and add the flour, salt and pepper. Take another bowl and add the eggs, whisk to combine. Dredge the Kahala through the flour, then dip into the egg wash, then again through the flour. Place the skillet on the stove over a medium to high heat. Add the oil to the skillet, when the oil is hot, carefully place in the Kahala one at a time (you may have to cook in two batches depending on the size of your skillet). Cook for 3 to 4 minutes before carefully turning over, cook for a further 3 to 4 minutes until the fish is crispy and cooked through to your liking.

Thai sauce


4 garlic cloves, peeled and thinly sliced

3 to 4 Thai red chili’s, seeds removed, fleshed roughly chopped

1 cup local honey

1 tablespoons vinegar

1 teaspoon cornstarch 


How to make:

Place the garlic, chilis and honey into a small pan, place over a medium high heat on the stove. Mix vinegar and cornstarch together to form a paste, then whisk the paste into the hot honey, bring to a boil, then turn down to a simmer and cook until the sauce thickens, approx 2 to 3 minutes. Remove from the heat.

To serve: Place a waffle on each plate, top with the crispy kahala and spoon over the warm Thai Chili sauce. Enjoy!

Original recipe:

Mark Allison

Corporate Executive Chef at Forever Oceans