Bring bold island flavors to your dinner table with this Pan-Seared Ono with Kauai Shrimp Ukoy. Created by Chef Will Marquez, this dish pairs succulent, perfectly seared ono with crispy, golden-fried shrimp fritters. It is served over a bed of fluffy jasmine rice. And finished with a savory, ginger-garlic reduction that captures the essence of local comfort food.
This recipe is a masterclass in texture, balancing the tenderness of the fresh catch with the satisfying crunch of traditional ukoy. If you enjoy working with fresh local ingredients, you might also like exploring Raiatea Helms’ Kahuku Style Garlic Shrimp for another island-inspired seafood favorite.
To learn more about selecting sustainable seafood for your recipes, check out the Monterey Bay Aquarium Seafood Watch guide. Follow the simple steps below to recreate this delicious seafood masterpiece in your own kitchen!
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Pan Seared Ono with Kauai Shrimp Ukoy by Chef Will Marquez
Ingredients
Pan Seared Ono:
- 8 oz Ono Filet
- to taste Salt and Pepper
- 2 Tbsp Canola Oil
- 1 tsp Garlic minced
- 1 tsp Ginger minced
- 3 ea Ali’i Mushroom Hamakua sliced
- 1 oz white wine
- 1 tbsp butter unsalted
- 2 Tbsp Oyster sauce
- 1 cup Jasmine rice cooked
Kaua’i Shrimp Ukoy:
- 3 Kaua’i Shrimp Cleaned and Deveined, head and tail on
- 8 ea bean sprouts
- Carrot julienne
- Green Bell Pepper julienne
- Red Onion julienne
- Kabocha Japanese pumpkin
Flour Mixture/Batter:
- 1 cup flour
- 1/2 cup corn starch
- cup Water cold
Ukoy Sauce:
- 3 Tbsp Soy sauce
- 1 Tbsp Vinegar
- 2 tsp Cilantro
- 1 tsp Garlic minced
- to taste Sambal
Instructions
- Salt and Pepper Ono on both sides.
- Put canola oil in pan, over medium high heat sear/cook Ono to desired temperature.
- Remove fish from pan, add garlic, ginger and hamakua mushrooms. Sauté til 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 mixing bowl. Stir until combined and smooth. Keep chilled til use.
- Put Kaua’i shrimp, bean sprouts, carrot, green bell pepper, onion and kabocha into flour til coated. Dust off excess and place into 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.