Chef Mavro’s Salt Crusted Onaga w/Fresh Ogo Sauce


Learn how to make Chef Mavro’s signature dish: Salt crusted onaga with fresh ogo sauce. Visit Chef Mavro’s website: for an amazing dining experience!


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Chef Mavro’s Salt Crusted Onaga w/Fresh Ogo Sauce

Learn how to make Chef Mavro's signature dish: Salt crusted onaga with fresh ogo sauce. Visit Chef Mavro's website: for an amazing dining experience!
Posted By: As Seen On OC16
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Main Course
Cuisine Hawaiian, Local
Calories 5613 kcal


Salt Crust Dough:

  • 1   pound Rock Salt 
  • 2   pounds Flour (all purpose) 
  • 3  each Egg Whites 
  • 1   cup Water 
  • 1 tablespoon Rosemary dry 
  • 1 tablespoon Thyme dry 


  •  1 each Whole Onaga (Long Tail Red Snapper, 2 lb.) 
  • 1   pound Spinach Leaves 
  • 3 tablespoons Olive Oil 
  • 3   each Garlic Cloves (finely chopped) 
  • 2  each Ti leaves (large)

Fresh Ogo Sauce:

  • 2 each Shallots (finely chopped) 
  • 3   each Garlic Cloves (finely chopped) 
  • 6  tablespoon Olive Oil 
  • 1   each Tomato (peeled, seeded, diced)
  • 1/2 cup White Wine 
  • 1 sprig Tarragon (finely chopped) 
  • 1   sprig Chervil (finely chopped) 
  • 2 tablespoon Green Onions (finely chopped)
  • 1/2 cup Ogo (Hawaiian Seaweed, finely chopped)
  • to taste Salt, pepper


Method for the Dough:

  • Sieve the flour into a mixing bowl.  
  • Add the rock salt, rosemary, thyme and eggs with half a cup of water.  
  • Mix until a stiff dough is formed with the remainder of the water.
  • Roll out the dough to get enough to wrap the fish.

Method for the Fish:

  • Ask your butcher to remove the fillets from the onaga keeping the skin on.  
  • Saute the spinach with garlic and 3 tablespoons of olive oil.  
  • Season to taste and cool in the refrigerator for a few minutes.  
  • Put the ti leaves on the dough to protect the fish from the salt (the top of the fish will be protected by the skin).  
  • Arrange the spinach on the ti leaves with the two filets skin up (laying side by side) on the top of spinach.  
  • Wrap the onaga in the rock salt dough and shape the dough like a fish.
  •  Bake in the oven for 25 minutes at 375 degrees.

Method for the sauce:

  • In a sauce pan saute the shallots in olive oil for a few minutes. (Do not color the shallots)
  • Add the garlic and white wine, and reduce to half.  
  • Add all the other ingredients.  
  • Finish with olive oil.  
  • Season to taste.

How To Serve:

  • At tableside cut the crust lengthwise, removing only the top of the crust. (Extra caution should be taken so that no salt crystals fall onto the fish).  
  • Remove the skin from the fish.
  • On individual plates, place the spinach on top of the fish and arrange the sauce around the fish.


Calories: 5613kcalCarbohydrates: 721gProtein: 295gFat: 154gSaturated Fat: 23gPolyunsaturated Fat: 23gMonounsaturated Fat: 99gCholesterol: 336mgSodium: 176801mgPotassium: 7688mgFiber: 38gSugar: 6gVitamin A: 44042IUVitamin B1: 8mgVitamin B5: 11mgVitamin C: 152mgCalcium: 1179mgIron: 66mg
Keyword oc16, chef mavro, salt, crusted onaga, onaga, fresh ogo sauce, ogo sauce, dining, fish, long tail red snapper, snapper, shallots
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