18 Delicious Ono Hawaiian Recipes Authentic

Aloha, home cooks! Ready to bring the vibrant flavors of Hawaii into your kitchen? Our roundup of 18 Delicious Ono Hawaiian Recipes Authentic is your ticket to a tropical feast, no plane ticket required. From succulent poke bowls to melt-in-your-mouth kalua pork, these dishes promise a taste of paradise with every bite. Dive in and let’s get cooking—Hawaiian style!

Ono Hawaiian BBQ Chicken

Back when I first stumbled upon Ono Hawaiian BBQ Chicken at a local food fair, its irresistible aroma and the perfect balance of sweet and savory flavors instantly won me over. It’s become a staple in my kitchen, especially for summer gatherings, where its tropical vibes always steal the show.

Ingredients

• 2 lbs chicken thighs (I find thighs juicier and more flavorful than breasts)
• 1 cup soy sauce (low sodium works great if you’re watching your salt intake)
• 1 cup brown sugar (packed, for that deep, caramelized sweetness)
• 1/2 cup pineapple juice (freshly squeezed if you can, it makes a difference)
• 3 garlic cloves, minced (because garlic is life)
• 1 tbsp ginger, grated (I keep mine in the freezer for easy grating)
• 1 tbsp sesame oil (toasted, for that nutty aroma)
• 1/2 tsp red pepper flakes (adjust to your heat preference)

Instructions

1. In a large bowl, whisk together soy sauce, brown sugar, pineapple juice, minced garlic, grated ginger, sesame oil, and red pepper flakes until the sugar is fully dissolved.
2. Add the chicken thighs to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 4 hours, though overnight marinating is my secret for maximum flavor.
3. Preheat your grill to medium-high heat (about 375°F) and lightly oil the grates to prevent sticking.
4. Remove the chicken from the marinade, letting excess drip off, and grill for 6-7 minutes per side, or until the internal temperature reaches 165°F.
5. While grilling, baste the chicken occasionally with the reserved marinade (boiled for safety) for an extra glaze.
6. Let the chicken rest for 5 minutes before serving to keep all those juicy flavors locked in.

Perfectly grilled Ono Hawaiian BBQ Chicken boasts a sticky, caramelized exterior with tender, flavorful meat that practically falls off the bone. Serve it over a bed of steamed rice with a side of macaroni salad for the ultimate Hawaiian plate lunch experience at home.

Grilled Ono with Pineapple Salsa

Every summer, I find myself craving dishes that are both light and bursting with flavor, and this Grilled Ono with Pineapple Salsa is my go-to. It’s a dish that reminds me of beach picnics and the joy of outdoor cooking, perfect for those warm evenings when you want something refreshing yet satisfying.

Ingredients

• 1 lb Ono fillets (I always ask for the thickest cuts at the fish counter)
• 1 cup diced fresh pineapple (the riper, the better for that sweet tang)
• 1/4 cup finely chopped red onion (it adds a nice crunch and a bit of sharpness)
• 1 jalapeño, seeded and minced (adjust according to your heat preference)
• 2 tbsp fresh lime juice (I swear by fresh over bottled for the brightest flavor)
• 2 tbsp chopped cilantro (if you’re not a fan, parsley works too)
• 1 tbsp extra virgin olive oil (my kitchen staple for grilling)
• Salt to taste (I use sea salt for a cleaner taste)

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. While the grill heats, pat the Ono fillets dry with paper towels and brush both sides lightly with olive oil. This helps achieve those beautiful grill marks.
3. Season the fillets lightly with salt just before placing them on the grill. Over-salting can draw out moisture, so I’m careful here.
4. Grill the Ono for about 4 minutes on the first side. You’ll know it’s ready to flip when the edges start to turn opaque.
5. Flip the fillets and grill for another 3-4 minutes. The fish should flake easily with a fork but still be moist inside.
6. While the fish cooks, mix the diced pineapple, red onion, jalapeño, lime juice, and cilantro in a bowl. Let it sit to allow the flavors to meld while the fish finishes.
7. Once the Ono is done, transfer it to a plate and top generously with the pineapple salsa. The contrast of the hot fish and cool salsa is divine.

Unbelievably, this dish comes together in under 20 minutes, yet the flavors are complex and vibrant. The Ono’s firm texture holds up beautifully against the juicy salsa, making every bite a delightful mix of sweet, spicy, and savory. Serve it with a side of coconut rice or a simple green salad for a complete meal that screams summer.

Hawaiian Ono Poke Bowl

Perfect for those warm summer evenings, I stumbled upon the Hawaiian Ono Poke Bowl during my last trip to Hawaii, and it’s been a staple in my kitchen ever since. The freshness of the fish combined with the vibrant flavors of the toppings makes it a dish that’s as delightful to look at as it is to eat.

Ingredients

• 1 lb fresh Ono (Hawaiian wahoo), cubed – I always ask my fishmonger for the freshest catch of the day.
• 1/4 cup soy sauce – I opt for low-sodium to control the saltiness.
• 1 tbsp sesame oil – A little goes a long way for that nutty flavor.
• 1 tsp crushed red pepper flakes – Adjust according to your heat preference.
• 1 avocado, sliced – Perfectly ripe avocados are key for creaminess.
• 1/2 cup edamame, shelled – I love the pop of color and protein they add.
• 1/4 cup green onions, thinly sliced – They add a nice crunch and freshness.
• 1 tbsp sesame seeds – For that final touch of texture and nuttiness.
• 2 cups cooked sushi rice – I prefer it slightly warm for the best texture.

Instructions

1. In a large bowl, combine the cubed Ono with soy sauce, sesame oil, and red pepper flakes. Gently mix to coat the fish evenly. Let it marinate in the fridge for 15 minutes – this enhances the flavors without cooking the fish.
2. While the fish marinates, prepare your sushi rice according to package instructions. Tip: A rice cooker ensures perfectly fluffy rice every time.
3. Divide the warm sushi rice between two bowls as the base.
4. Arrange the marinated Ono, avocado slices, edamame, and green onions over the rice. Tip: Presentation matters, so take a moment to arrange the toppings neatly.
5. Sprinkle sesame seeds over the top for an extra layer of flavor and texture. Tip: Toasting the sesame seeds lightly before sprinkling can elevate the dish.

Great for a light yet satisfying meal, this Hawaiian Ono Poke Bowl brings a taste of the islands to your table. The combination of tender fish, creamy avocado, and the slight heat from the pepper flakes creates a harmony of flavors that’s hard to resist. Serve it with a side of seaweed salad for an authentic Hawaiian experience.

Ono Fish Tacos with Mango Slaw

Summer evenings call for something light, refreshing, and packed with flavor, and that’s exactly what these Ono Fish Tacos with Mango Slaw deliver. I remember the first time I tried this combo at a beachside shack in Hawaii, and I’ve been obsessed with recreating that perfect balance of sweet, spicy, and tangy ever since.

Ingredients

• 1 lb Ono fish fillets (also known as wahoo, but any firm white fish works)
• 1 cup all-purpose flour (I like to use a mix of half flour, half cornmeal for extra crunch)
• 1 tsp smoked paprika (this is my secret ingredient for a smoky depth)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup buttermilk (for that tender, juicy bite)
• 2 cups shredded green cabbage (the crunchier, the better)
• 1 ripe mango, julienned (trust me, the sweetness is a game-changer)
• 1/4 cup chopped cilantro (I’m generous with this because I love the freshness it adds)
• 2 tbsp lime juice (freshly squeezed, please!)
• 1 tbsp honey (to balance the acidity)
• 8 small corn tortillas (warmed up, they’re the perfect vessel)
• Vegetable oil for frying (I use just enough to cover the bottom of the pan)

Instructions

1. In a shallow dish, mix the flour, smoked paprika, salt, and pepper. This is your dredging station.
2. Dip each Ono fillet into the buttermilk, then coat evenly with the flour mixture. Let them sit for 5 minutes to adhere better.
3. Heat vegetable oil in a large skillet over medium-high heat until it shimmers (about 350°F). Fry the fillets for 3-4 minutes per side until golden and crispy. Tip: Don’t overcrowd the pan to ensure even cooking.
4. While the fish cooks, toss the cabbage, mango, cilantro, lime juice, and honey in a bowl. This slaw comes together in minutes but packs a punch.
5. Warm the tortillas in a dry skillet for about 30 seconds per side. Tip: Keep them wrapped in a towel to stay warm and pliable.
6. Assemble the tacos by placing a piece of fried Ono on a tortilla and topping with a generous heap of mango slaw. Tip: A drizzle of hot sauce or a sprinkle of extra cilantro can elevate these tacos to the next level.

The contrast between the crispy, savory fish and the sweet, tangy slaw is nothing short of magical. Serve these tacos with an ice-cold beer or a margarita for the ultimate summer feast.

Lomi Lomi Ono Salad

Kicking off summer with a dish that’s as vibrant as the season itself, I stumbled upon this Lomi Lomi Ono Salad during a beach getaway in Hawaii. It’s a refreshing twist on traditional salads, with a burst of flavors that remind me of ocean breezes and sunny afternoons.

Ingredients

• 1 lb fresh Ono fish, cubed (I swear by the freshness of the fish, it makes all the difference)
• 2 cups cherry tomatoes, halved (the sweeter, the better for this recipe)
• 1/2 cup red onion, thinly sliced (soak in cold water for 10 minutes to mellow the bite)
• 1/4 cup green onions, chopped (I love the extra crunch and color they add)
• 1 tbsp Hawaiian sea salt (it’s coarser and gives a nice texture)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp lime juice (freshly squeezed, please, no bottled stuff)

Instructions

1. In a large bowl, combine the cubed Ono fish and Hawaiian sea salt. Gently massage the salt into the fish with your hands for about 2 minutes. This step is crucial for the texture, so don’t rush it.
2. Add the halved cherry tomatoes, thinly sliced red onion, and chopped green onions to the bowl with the fish.
3. Drizzle the extra virgin olive oil and freshly squeezed lime juice over the mixture. Toss gently to combine, ensuring everything is evenly coated.
4. Let the salad sit in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together beautifully.

Refreshingly simple yet packed with flavor, this Lomi Lomi Ono Salad is a testament to how minimal ingredients can create something extraordinary. Serve it chilled with a side of crispy taro chips for an authentic Hawaiian experience.

Hawaiian Ono Ceviche

Zesty flavors and fresh ingredients are what make this Hawaiian Ono Ceviche a standout dish in my summer recipe collection. I remember the first time I tried it on a beach in Maui, the tangy lime and creamy coconut milk perfectly complementing the delicate Ono. It’s become my go-to for impressing guests at backyard gatherings.

Ingredients

• 1 lb fresh Ono (or other firm white fish), diced into 1/2-inch pieces – I always ask my fishmonger for the freshest catch of the day.
• 1 cup freshly squeezed lime juice – Trust me, bottled just doesn’t give the same vibrant flavor.
• 1/2 cup coconut milk – Full-fat for that rich, creamy texture we all love.
• 1 small red onion, finely diced – Soaking it in cold water for 10 minutes takes the edge off.
• 1 jalapeño, seeded and minced – Adjust according to your heat preference, but I like a little kick.
• 1/2 cup chopped cilantro – Stems and all for extra flavor.
• 1 avocado, diced – Added at the very end to keep it nice and firm.
• Salt to taste – I prefer sea salt for its clean, crisp flavor.

Instructions

1. In a large glass bowl, combine the diced Ono and lime juice, ensuring the fish is fully submerged. Cover and refrigerate for 20 minutes – the acid will ‘cook’ the fish to perfection.
2. Drain off most of the lime juice, leaving just a tablespoon or two for flavor.
3. Gently fold in the coconut milk, red onion, jalapeño, and cilantro until everything is well combined. Tip: Use a rubber spatula to keep the fish pieces intact.
4. Season with salt, then carefully add the diced avocado, folding just once or twice to distribute. Tip: Adding the avocado last prevents it from becoming mushy.
5. Let the ceviche sit for 5 minutes before serving to allow the flavors to meld. Tip: Serve chilled for the best texture and taste.

Here’s how it turns out: the Ono is tender yet firm, with a bright acidity from the lime that’s balanced by the coconut milk’s richness. For a creative twist, serve it in hollowed-out coconut halves for an authentic Hawaiian touch.

Ono with Coconut Rice and Macadamia Nut Crust

Believe it or not, the first time I tried Ono with Coconut Rice and Macadamia Nut Crust was at a tiny beachside café in Hawaii, and I’ve been obsessed with recreating that perfect balance of flavors ever since. Here’s my take on this tropical delight, with a few personal twists that make it a staple in my kitchen.

Ingredients

• 1 cup jasmine rice (I swear by the fragrant, slightly sticky texture it brings)
• 1 can (13.5 oz) coconut milk (full-fat for that creamy dreaminess)
• 1/2 cup water (because even rice needs a little hydration)
• 1 lb Ono fillet (fresh is best, but frozen works in a pinch)
• 1/2 cup crushed macadamia nuts (for that irresistible crunch)
• 1 tbsp olive oil (extra virgin is my kitchen hero)
• 1 tsp salt (just enough to enhance all the flavors)
• 1/2 tsp black pepper (freshly ground, because pre-ground just doesn’t cut it)

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for the Ono.
2. In a medium saucepan, combine the jasmine rice, coconut milk, water, and a pinch of salt. Bring to a boil over medium-high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; letting the steam work its magic is key.
4. While the rice cooks, pat the Ono fillet dry with paper towels. This ensures the crust sticks better.
5. Press the crushed macadamia nuts onto the top of the Ono fillet, creating an even layer.
6. Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, place the Ono fillet nut-side down and sear for 2 minutes for a golden crust.
7. Carefully flip the fillet and transfer the skillet to the preheated oven. Bake for 10 minutes, or until the fish flakes easily with a fork. Tip: Overcooking is the enemy of moist fish.
8. Fluff the coconut rice with a fork and divide it among plates. Place the Ono fillet on top of the rice. Tip: A squeeze of lime adds a bright finish.

You’ll love how the creamy coconut rice contrasts with the crunchy macadamia nut crust on the tender Ono. Serve it with a side of grilled pineapple for an extra touch of paradise.

Grilled Ono with Hawaiian Chili Pepper Water

On a recent trip to Hawaii, I stumbled upon a dish that instantly became my summer obsession: Grilled Ono with Hawaiian Chili Pepper Water. The combination of the tender, flaky fish with the spicy, tangy kick of the chili pepper water is nothing short of magical. It’s a dish that brings the essence of Hawaiian beaches right to your backyard grill.

Ingredients

• 2 Ono fillets (about 6 oz each) – Freshness is key here, so I always ask my fishmonger for the catch of the day.
• 1/4 cup Hawaiian chili pepper water – You can find this at specialty stores, or make your own if you’re feeling adventurous.
• 2 tbsp extra virgin olive oil – My go-to for grilling because of its high smoke point and fruity flavor.
• 1 tsp sea salt – I prefer the coarse grind for a better texture on the fish.
• 1/2 tsp freshly ground black pepper – Freshly ground makes all the difference in flavor.

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F) to ensure a nice sear without burning the fish.
2. While the grill heats, pat the Ono fillets dry with paper towels to remove any excess moisture, which helps achieve a better sear.
3. Brush both sides of the fillets with extra virgin olive oil, then season evenly with sea salt and freshly ground black pepper.
4. Place the fillets on the grill, skin-side down if they have skin, and cook for 4 minutes without moving them to get those perfect grill marks.
5. Carefully flip the fillets and cook for another 3 to 4 minutes, depending on thickness, until the fish is opaque and flakes easily with a fork.
6. Remove the fillets from the grill and let them rest for 2 minutes to allow the juices to redistribute.
7. Drizzle the Hawaiian chili pepper water over the grilled Ono just before serving to add that signature spicy tang.

Vibrant and bursting with flavor, this Grilled Ono with Hawaiian Chili Pepper Water is a testament to simple ingredients creating extraordinary meals. Serve it alongside a cool cucumber salad or over a bed of steamed rice to soak up all the delicious juices. It’s a dish that’s as versatile as it is flavorful, perfect for those warm summer nights when you crave something light yet satisfying.

Ono Hawaiian Style Fish and Chips

Many summers ago, I stumbled upon a quaint little food truck in Hawaii that served the most incredible fish and chips, but with a tropical twist. It was love at first bite, and I’ve been recreating this dish at home ever since, tweaking it to perfection. Here’s my take on Ono Hawaiian Style Fish and Chips, a recipe that brings a piece of paradise to your kitchen.

Ingredients

• 1 lb Ono fish fillets (or any firm white fish you prefer—I find Ono has the perfect texture)
• 1 cup all-purpose flour (I always sift mine for a lighter batter)
• 1 tsp baking powder (the secret to getting that crispy, airy coating)
• 1 cup beer (a light lager works best here, adding a subtle depth to the batter)
• 1 large egg (room temperature eggs blend more smoothly into the batter)
• 1 tsp garlic powder (for that extra kick)
• 1 tsp paprika (I love the smoky flavor it adds)
• Salt to taste (I use sea salt for a cleaner taste)
• Vegetable oil for frying (enough to submerge the fish—about 2 cups)
• 2 large potatoes (russets are my go-to for the perfect chip)

Instructions

1. Start by peeling and cutting the potatoes into thick strips, then soak them in cold water for 30 minutes to remove excess starch. This ensures they get extra crispy when fried.
2. Heat the vegetable oil in a deep fryer or large pot to 375°F. Use a thermometer to keep the temperature consistent—this is key for golden, not greasy, results.
3. While the oil heats, pat the fish fillets dry with paper towels. Dry fish means better batter adhesion.
4. In a large bowl, whisk together the flour, baking powder, garlic powder, paprika, and salt. Gradually add the beer and egg, whisking until smooth. Let the batter rest for 10 minutes; it thickens slightly for better coating.
5. Drain the potatoes and pat them dry. Fry in batches until golden and crispy, about 5 minutes per batch. Drain on paper towels and sprinkle with salt while hot.
6. Dip each fish fillet into the batter, letting excess drip off, then carefully lower into the hot oil. Fry for about 4 minutes, or until the batter is golden and the fish is cooked through.
7. Serve the fish and chips immediately with a side of mango salsa or a simple aioli for dipping. The contrast of the crispy batter and tender fish, paired with the salty chips, is simply irresistible.

Last night, I served this with a cold beer and a side of sunset views from my backyard—almost as good as being back in Hawaii. The light, crispy batter and the flaky, moist fish make every bite a delight, and the homemade chips are the perfect crunchy companion.

Ono with Passion Fruit Butter Sauce

Now, let me tell you about a dish that’s as exciting to make as it is to eat—Ono with Passion Fruit Butter Sauce. It’s a tropical delight that brings a burst of flavor to your dinner table, and it’s surprisingly simple to whip up. I remember the first time I tried it; the combination of the buttery fish with the tangy sweetness of the passion fruit was unforgettable.

Ingredients

• 2 Ono fillets (about 6 oz each) – fresh is best, but frozen works in a pinch.
• 1/2 cup unsalted butter – I always use European-style for its richer flavor.
• 1/4 cup passion fruit puree – you can find this in the international aisle or make your own if you’re feeling adventurous.
• 1 tbsp honey – local honey adds a nice touch of terroir.
• Salt to taste – I prefer sea salt for its clean, crisp flavor.
• 1 tbsp olive oil – extra virgin is my go-to for its fruity notes.

Instructions

1. Preheat your skillet over medium heat (about 350°F) and add the olive oil, swirling to coat the pan evenly.
2. Season the Ono fillets lightly with salt on both sides. Remember, the butter sauce will add richness, so go easy on the salt.
3. Place the fillets in the skillet and cook for 3-4 minutes on each side, or until the fish is opaque and flakes easily with a fork. Tip: Don’t overcrowd the pan to ensure even cooking.
4. While the fish cooks, melt the butter in a small saucepan over low heat. Stir in the passion fruit puree and honey, whisking until the mixture is smooth and slightly thickened, about 2-3 minutes. Tip: Keep the heat low to prevent the sauce from separating.
5. Once the fish is done, remove it from the skillet and let it rest for a minute. This allows the juices to redistribute, making the fish even more tender.
6. Drizzle the passion fruit butter sauce over the Ono fillets just before serving. Tip: For an extra touch of elegance, garnish with a few edible flowers or a sprinkle of microgreens.

Absolutely divine, the Ono with Passion Fruit Butter Sauce is a masterpiece of textures and flavors—the fish is tender and moist, while the sauce adds a vibrant, creamy contrast. Serve it over a bed of jasmine rice to soak up every last drop of that delicious sauce.

Hawaiian Ono Soup with Taro and Sweet Potato

Hawaiian Ono Soup with Taro and Sweet Potato is one of those dishes that transports me straight to the islands with just one spoonful. I remember the first time I tried it at a small beachside cafe in Maui, and I’ve been obsessed with recreating that perfect balance of flavors ever since.

Ingredients

• 1 lb Ono fish, cubed (I like to ask my fishmonger for the freshest catch of the day)
• 2 cups taro root, peeled and diced (don’t skip the peeling—taro skin can be tough!)
• 1 large sweet potato, peeled and cubed (I prefer the orange-fleshed variety for its sweetness)
• 4 cups chicken broth (homemade is best, but a good quality store-bought works in a pinch)
• 1 tbsp ginger, minced (fresh is key here for that bright, spicy kick)
• 2 tbsp soy sauce (I opt for low-sodium to control the saltiness)
• 1 tbsp sesame oil (toasted sesame oil adds a deeper flavor)
• 2 green onions, sliced (for garnish and a pop of color)

Instructions

1. In a large pot, heat the sesame oil over medium heat until shimmering, about 1 minute.
2. Add the minced ginger and sauté until fragrant, roughly 30 seconds—be careful not to burn it!
3. Pour in the chicken broth and bring to a gentle boil, then reduce heat to a simmer.
4. Add the diced taro and sweet potato to the pot. Simmer for 15 minutes, or until the vegetables are just tender.
5. Gently add the cubed Ono fish to the pot. Cook for 5 minutes—the fish should be opaque and flake easily with a fork.
6. Stir in the soy sauce, then taste and adjust seasoning if necessary.
7. Ladle the soup into bowls and garnish with sliced green onions before serving.

Every spoonful of this soup is a harmony of textures—the creamy taro, the tender sweet potato, and the flaky Ono fish. Serve it with a side of steamed rice for a heartier meal, or enjoy it as is for a light yet satisfying dinner.

Ono Burger with Teriyaki Glaze

Haven’t you ever had one of those days where you crave something uniquely delicious yet comforting? That’s exactly how I felt when I first stumbled upon the idea of an Ono Burger with Teriyaki Glaze. It’s a game-changer, blending the juicy goodness of a classic burger with the sweet and savory notes of teriyaki.

Ingredients

• 1 lb ground beef (80/20 blend for the juiciest burgers)
• 1/4 cup teriyaki sauce (I swear by the homemade kind, but store-bought works in a pinch)
• 1 tbsp brown sugar (to caramelize that glaze to perfection)
• 1 tsp garlic powder (because everything’s better with garlic)
• 4 burger buns (toasted lightly for that crunch)
• 1 tbsp vegetable oil (my go-to for grilling)
• 4 slices pineapple (fresh is best, but canned will do)

Instructions

1. Preheat your grill or skillet to medium-high heat, about 375°F, and brush it with vegetable oil to prevent sticking.
2. In a bowl, mix the ground beef with garlic powder and shape into 4 equal patties. Tip: Don’t overwork the meat to keep the burgers tender.
3. Grill the patties for 4 minutes on the first side, then flip and brush the tops with teriyaki sauce mixed with brown sugar.
4. After 3 more minutes, add a slice of pineapple on top of each patty and grill for another 2 minutes. Tip: The sugar in the teriyaki will caramelize, so watch for flare-ups.
5. Toast the buns on the grill for about 30 seconds until they’re just golden. Tip: This step is quick but makes a huge difference in texture.
6. Assemble the burgers by placing the patty with pineapple on the bottom bun, drizzle with extra teriyaki glaze if desired, and top with the other half of the bun.

Combining the smoky char of the burger with the sweet teriyaki glaze and the tropical hint of pineapple creates a symphony of flavors. Serve it with a side of sweet potato fries for an unbeatable combo.

Ono Hawaiian Fried Rice

Diving into the flavors of Hawaii has never been easier with this Ono Hawaiian Fried Rice recipe. It’s a dish that brings back memories of my first trip to the islands, where the combination of sweet and savory flavors captured my heart. Perfect for using up leftover rice, this recipe is a staple in my kitchen for a quick and satisfying meal.

Ingredients

• 2 cups of day-old jasmine rice (trust me, fresh rice just doesn’t fry as well)
• 1/2 cup diced Spam (a Hawaiian classic, but feel free to substitute with chicken if you’re not a fan)
• 2 tbsp soy sauce (I always go for the low-sodium version to control the saltiness)
• 1 tbsp oyster sauce (this is the secret to that umami depth)
• 1/2 cup frozen peas and carrots (no need to thaw, they cook perfectly in the pan)
• 2 eggs (I like to whisk them with a pinch of salt before adding)
• 1 tbsp vegetable oil (a neutral oil works best here)
• 2 green onions, sliced (for that fresh finish)

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
2. Add the diced Spam and cook until lightly browned, about 2-3 minutes. This step adds a nice texture and flavor.
3. Push the Spam to one side of the pan and pour the whisked eggs into the other side. Scramble the eggs until just set, about 1 minute.
4. Add the frozen peas and carrots to the pan, stirring to combine with the Spam and eggs. Cook for another 2 minutes until the vegetables are heated through.
5. Break up the day-old jasmine rice with your hands to remove any clumps, then add it to the pan. Stir-fry for 3-4 minutes, ensuring the rice is evenly coated with the oil and ingredients.
6. Drizzle the soy sauce and oyster sauce over the rice. Continue to stir-fry for another 2 minutes, making sure everything is well mixed and the rice starts to get a bit crispy.
7. Finish by stirring in the sliced green onions and cook for an additional 30 seconds to let their flavor bloom.

Fluffy, flavorful, and with just the right amount of crunch, this Ono Hawaiian Fried Rice is a delight to the senses. Serve it in a hollowed-out pineapple half for an extra tropical touch that’ll impress your guests.

Ono with Lilikoi (Passion Fruit) Sauce

Zesty flavors and tropical vibes are what come to mind when I think of Ono with Lilikoi Sauce. It’s a dish that transports me straight to a Hawaiian beach, especially on a warm June evening like tonight. I remember the first time I tried it; the combination of the buttery fish and the tangy passion fruit sauce was nothing short of magical.

Ingredients

• 2 Ono fillets (about 6 oz each) – Freshness is key here, so I always ask my fishmonger for the catch of the day.
• 1 cup lilikoi (passion fruit) pulp – I love using fresh lilikoi when in season, but frozen works just as well.
• 1/4 cup honey – Local honey adds a lovely depth of flavor.
• 2 tbsp soy sauce – I opt for low-sodium to control the saltiness.
• 1 tbsp ginger, grated – Fresh ginger makes all the difference.
• 1 garlic clove, minced – Because what’s a sauce without garlic?
• 1 tbsp butter – Unsalted, so I can adjust the seasoning myself.

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Season the Ono fillets lightly with salt and place them on the prepared baking sheet. Bake for 12-15 minutes, or until the fish flakes easily with a fork.
3. While the fish bakes, combine the lilikoi pulp, honey, soy sauce, ginger, and garlic in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, for about 5 minutes until the sauce slightly thickens.
4. Remove the saucepan from heat and whisk in the butter until fully incorporated. This adds a silky texture to the sauce.
5. Once the fish is done, drizzle the lilikoi sauce over the fillets or serve on the side for dipping.

Buttery and tender, the Ono pairs beautifully with the vibrant lilikoi sauce, creating a balance of flavors that’s both refreshing and satisfying. For an extra touch of aloha, serve it over a bed of steamed jasmine rice and garnish with fresh cilantro.

Hawaiian Ono Stew with Breadfruit

Every time I think of Hawaiian cuisine, my mind immediately drifts to the comforting embrace of a well-made Ono stew. It’s a dish that brings the warmth of the islands right into your kitchen, especially when paired with the unique texture of breadfruit. I remember my first attempt at this recipe was a bit daunting, but the result was so rewarding that it’s become a staple in my home during the cooler months.

Ingredients

• 2 lbs Ono fish, cut into chunks (fresh is best, but frozen works in a pinch)
• 1 large breadfruit, peeled and cubed (if you can’t find breadfruit, sweet potato is a great substitute)
• 4 cups coconut milk (I love using full-fat for that creamy texture)
• 1 tbsp ginger, grated (fresh ginger makes all the difference here)
• 2 cloves garlic, minced (because what’s a stew without garlic?)
• 1 tbsp Hawaiian salt (or sea salt, but Hawaiian salt adds an authentic touch)
• 1 tbsp olive oil (extra virgin is my go-to for its flavor)
• 1 bunch green onions, chopped (for that fresh, crisp finish)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the grated ginger and minced garlic, sautéing until fragrant, roughly 1 minute. Be careful not to burn them!
3. Gently place the Ono fish chunks into the pot, searing each side for about 2 minutes. This locks in the flavors.
4. Pour in the coconut milk, stirring gently to combine. Bring the mixture to a simmer, not a boil, to prevent the coconut milk from separating.
5. Add the cubed breadfruit and Hawaiian salt, then reduce the heat to low. Cover and let it simmer for 20 minutes, or until the breadfruit is tender.
6. Tip: Stir occasionally to ensure nothing sticks to the bottom of the pot.
7. Once the breadfruit is tender, taste and adjust the salt if needed. Remember, it’s easier to add more salt later than to fix an overly salty stew.
8. Tip: If the stew is too thick, you can add a little water or more coconut milk to reach your desired consistency.
9. Finally, sprinkle the chopped green onions over the top before serving for a pop of color and freshness.
10. Tip: Let the stew sit for 5 minutes off the heat before serving. This allows the flavors to meld together beautifully.

Unbelievably, the stew’s creamy coconut milk base perfectly complements the tender Ono and breadfruit, creating a harmony of flavors that’s both rich and refreshing. Serve it over a bed of steamed rice or enjoy it as is for a truly Hawaiian experience. The green onions add a delightful crunch that contrasts the stew’s smooth texture, making every bite a little adventure.

Ono Sashimi with Hawaiian Sea Salt

Kickstarting this recipe brings me back to my first bite of Ono sashimi during a sunset dinner in Maui. The simplicity of fresh fish paired with the crunch of Hawaiian sea salt was a game-changer for me. Here’s how I bring that island vibe into my kitchen.

Ingredients

• 1 lb fresh Ono (Wahoo) – sushi-grade is non-negotiable for me.
• 1 tbsp Hawaiian sea salt – the pink Alaea salt adds a beautiful color and minerality.
• 1 tsp sesame oil – just a dash to enhance the fish’s natural flavors.
• 1/2 cup thinly sliced cucumber – for a refreshing crunch.
• 1/4 cup pickled ginger – my little tangy sidekick to cleanse the palate.

Instructions

1. Begin by placing your Ono in the freezer for 20 minutes. This firms up the fish, making it easier to slice thinly.
2. Using a sharp knife, slice the Ono into 1/4-inch thick pieces. Angle your knife at 45 degrees for elegant slices.
3. Arrange the slices on a chilled plate. Pro tip: Chilling the plate beforehand keeps the fish at the perfect temperature.
4. Sprinkle the Hawaiian sea salt evenly over the fish. The salt should be visible but not overwhelming.
5. Drizzle the sesame oil lightly over the sashimi. A little goes a long way here.
6. Garnish with cucumber slices and pickled ginger around the plate. This adds color and texture contrast.

Ono sashimi with Hawaiian sea salt is a celebration of simplicity. The fish melts in your mouth, while the salt adds a delightful crunch. Serve it with a side of steamed rice or enjoy it as is for a light, flavorful meal.

Ono Hawaiian Curry with Coconut Milk

Yesterday, I stumbled upon a recipe that took me straight back to my last Hawaiian vacation—Ono Hawaiian Curry with Coconut Milk. It’s a dish that perfectly balances sweet, savory, and a hint of spice, making it a hit in my household.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its flavor and health benefits)
• 1 large onion, diced (I love the sweetness it adds when caramelized)
• 3 cloves garlic, minced (because more garlic is always better)
• 1 tbsp fresh ginger, grated (it really brightens up the dish)
• 2 tbsp curry powder (I prefer a mild one, but feel free to go spicy)
• 1 can (13.5 oz) coconut milk (full fat for that creamy texture)
• 2 cups chicken broth (homemade if you have it)
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces (thighs stay juicier than breasts)
• 1 large sweet potato, peeled and cubed (about 2 cups)
• 1 red bell pepper, sliced (for a pop of color and sweetness)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Sprinkle the curry powder over the onion mixture, stirring to coat, and cook for 30 seconds to toast the spices.
5. Pour in the coconut milk and chicken broth, stirring to combine, and bring to a gentle simmer.
6. Add the chicken pieces, sweet potato, and red bell pepper to the pot, ensuring everything is submerged in the liquid.
7. Reduce the heat to low, cover, and simmer for 20 minutes, or until the chicken is cooked through and the sweet potato is tender.
8. Season with salt to taste, starting with 1/2 tsp and adjusting as needed.

Zesty and comforting, this Ono Hawaiian Curry is a symphony of flavors that’s even better the next day. Serve it over a bed of steamed rice or with a side of warm naan for a complete meal that’ll transport you to the islands.

Grilled Ono Skewers with Hawaiian Marinade

Zesty flavors and the joy of grilling come together in this delightful dish that reminds me of my last summer vacation in Hawaii. The combination of fresh Ono fish and a sweet-tangy marinade is simply irresistible, making these skewers a must-try for any seafood lover.

Ingredients

• 1.5 lbs Ono fish, cut into 1-inch cubes (I always ask my fishmonger for the freshest catch of the day)
• 1/2 cup soy sauce (I opt for low-sodium to control the saltiness)
• 1/4 cup honey (local honey adds a lovely depth of flavor)
• 2 tbsp sesame oil (the aroma is just heavenly)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 tbsp ginger, grated (I keep a knob in the freezer for easy grating)
• 1/4 cup pineapple juice (reserved from the can of pineapple chunks I use for serving)
• Wooden skewers, soaked in water for 30 minutes (to prevent burning on the grill)

Instructions

1. In a large bowl, whisk together soy sauce, honey, sesame oil, garlic, ginger, and pineapple juice until well combined.
2. Add the Ono cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, though I find 2 hours gives the best flavor penetration.
3. Preheat your grill to medium-high heat, about 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Thread the marinated Ono onto the soaked skewers, leaving a small space between each piece for even cooking.
5. Grill the skewers for 3-4 minutes per side, watching for the fish to turn opaque and easily release from the grill—this is when you know they’re perfectly done.
6. Let the skewers rest for a couple of minutes before serving to allow the juices to redistribute.

Absolutely bursting with flavor, these Grilled Ono Skewers offer a tender, juicy bite with a caramelized exterior from the honey in the marinade. Serve them over a bed of rice with grilled pineapple chunks on the side for a complete Hawaiian-inspired meal.

Conclusion

We hope this roundup of 18 authentic Ono Hawaiian recipes brings a taste of the islands to your kitchen! Each dish is a celebration of flavor, perfect for home cooks looking to explore new cuisines. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the aloha spirit. Happy cooking!