Normally, cucumbers in Hawaii are eaten cold---usually raw, whether in salads, or made into salty pickles or spicy kim chee. In fact, cucumbers would be the last thing you cook as a vegetable when you look in the fridge and find out you don’t have any veggies to cook. "Grouper ala doria" was something I remember from the Greenbrier days, the garnish was cucumbers cooked in butter and tossed with dill. I saw a Filipino cook use it in his soup when he didn’t have squash or zucchini. You think of kim chee as a cold dish, but here it is sautéed with sliced red jalapenos and red chili flakes, and finished with a kim chee paste. You want to do this quickly so that the texture of the cucumber remains somewhat still toothsome. I would salt in the end so as not to extract water when sautéing, and deglaze the pan with a little fish sauce to give it more body.
