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Pan Seared Ono with Kauai Shrimp Ukoy


Its hard to believe sometimes that we are now on season 12 of Cooking Hawaiian Style. This season we are very proud to be able to showcase the great culinary talents in Hilo, Hawaii. This week we welcome Chef Will Marquez from Chapter 27 Restaurant and Lounge. Will is a talented chef and an artist in presentation. Today Chef Will makes us his pan seared ono with Kauai Shrimp Ukoy.


Salt and Pepper Ono on both sides. Put canola oil in a pan, over medium high heat sear/cook Ono to the desired temperature. Remove fish from pan, add garlic, ginger and Hamakua mushrooms. Sauté till golden brown. Deglaze pan with white wine and reduce by half. Add oyster sauce and butter til emulsified.

Place flour, corn starch, and water into the mixing bowl. Stir until combined and smooth. Keep chilled till use.

Put Kaua’i shrimp, bean sprouts, carrot, green bell pepper, onion, and kabocha into flour till coated. Dust off excess and place it into the batter. Combine until all ingredients are coated. Slowly place into fryer (350F) until crispy approximately 4-6 minutes.

Ukoy sauce for dipping: add soy sauce, vinegar, cilantro, garlic, and sambal.


Prep time
Cooking time
Total time


Pan Seared Ono:
8 oz
Ono Filet
Salt and Pepper (to taste)
2 T
Canola Oil
1 t
Garlic (minced)
1 t
Ginger (minced)
ea Ali’i Mushroom (Hamakua) sliced
1 oz
white wine
1 T
unsalted butter
2 T
oyster sauce
Kaua’i Shrimp Ukoy:
Kaua’i Shrimp (Cleaned and Deveined, head and tail on)
ea bean sprouts
Carrot (julienne)
Green Bell Pepper (julienne)
Red Onion (julienne)
Kabocha (Japanese pumpkin)
Flour mixture/batter:
1 c
1⁄2 c
corn starch
1 c
Water (cold)
Ukoy sauce:
3 T
soy sauce
1 T
2 T
1 t
Garlic minced
Sambal (to taste)


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