Hawaiian Ono Curry
To catch wahoo, aka ono, Southern California fishermen have to go way offshore. But not in Hawaii, where just a quick boat ride puts you in wahoo waters. In Hawaii it's called ono, which means delicious. And yes, any ono recipe can be simply delicious.
My new recipe is inspired by the Hawaiian islands, where I found myself eating a lot of ono recipes. I found a restaurant in Little Manila that served up a great ono dish, made with curry. I recall the thick flavorful curry and chunky ono, all on a bed on Jasmine rice. I've recreated this dish many times at home, and now I'm sharing it with you.
Got lots of ono? Here an Ono Sushi recipe that's also straight from Hawaii.
Hawaiian Ono Curry (serves 3)
To all my Hawaiian fishing buddies, this one is for you!
1 pound wahoo, cut into 2” flat rounds
2 cups Jasmine long grain rice
3 tablespoons butter
4 tablespoons of minced ginger
2 tablespoons of minced garlic
4 tablespoons of curry powder
1 large onion diced
1 tablespoon salt
1 tablespoon pepper
2 tablespoons flour
3 tablespoons soy sauce
1 cup unsweetened coconut milk
1 cup water, or unsalted chicken stock
3 stalks green onions diced
1 cup cubed fresh pineapple
Wooden flat blade spoon for mixing and deglazing
Make Your Ono Recipe Here!
1. Start by cooking your rice. Begin, by follow the instructions on the package, and don't forget to wash your rice throughly to remove the excess starch. Otherwise, your rice will turn out gummy and sticky.
2. Then, add 2 tablespoons of butter in a heated large pot over a medium heat. And, just before the butter starts to brown, start adding the onions, ginger, garlic, salt and pepper.
3. After sauteing for 5 minutes, start adding the flour, while continuously mixing to create a a golden brown roux. In the end, this should take between 5-10 minutes.
4. Now start adding the curry powder, and continue to cook for another 5 minutes (the smells should start to drive you crazy right about now!).
5. Continuing, start adding the coconut milk, and the water. At the same time, stir with a wooden spoon scrape and deglaze the bottom of the pot, thoroughly (this will bring up all the yummy brown bits that form at the bottom of the pot). Then, allow the curry to simmer for 10-15 minutes. Finally, add the fish and only cook for 1-2 minutes. Remember, your fish will cook quickly, so turn off the fire after 2 minutes.
Caramelizing The Pineapple
6. While the fish curry is cooling, add a tablespoon of butter in a hot frying pan. Just before the butter turns brown, add the cubed pineapple and cook until the pineapple begins to caramelize (ie, turns a rich brown color at its edges).
7. Remember the rice? You need it now.
8. So finally, serve the curry over a bed of rice and then, top with green onions, pineapple and Sriracha sauce. Enjoy and start hula dancing!
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