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Chef Will is a talented chef and an artist in his presentation. You can catch Chef Will at Chapter 27 Chef Will Marquez Pan Seared Ono with Kauai Shrimp Ukoyin Hilo.

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Pan Seared Ono:
8 oz Ono Filet
Salt and Pepper (to taste)
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 unsalted butter
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
1 Carrot (julienne)
1 Green Bell Pepper (julienne)
1 Red Onion (julienne)
1 Kabocha (Japanese pumpkin)

Flour mixture/batter:
1 cup flour
1/2 cup corn starch
1 cup Water (cold)

Ukoy sauce:
3 Tbsp Soy sauce
1 TbspVinegar
2 tsp Cilantro
1 tsp Garlic minced
Sambal (to taste)

Cooking Process:

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.

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Reviewed on: May 8, 2020 By