Yanni Hassir of Fisherman’s Belly has done it again and shares this cooking gem with us at BD. Yanni said, “While working in Honolulu, I found a restaurant in Little Manila that was serving up Ono Curry. Man, was that tasty. I recall the thick flavorful curry and chunky Ono or wahoo, all on a bed on Jasmine rice. Then, on top of that was caramelized pineapple and a squirt of Sriracha sauce. I’m salivating right now. I’ve recreated this dish many times at home in SoCal, especially when I get the fever to jump on a plane and soak in some Hawaiian aloha. Give this dish a try, and don’t be surprised if you start hula dancing at the dinner table.
All the ingredients are readily available at your local Asian market, except of course your fresh fish. If you don’t have Ono, use any fresh fish you may have.”
Hawaiian Ono Curry
- 1 Pound Ono, cut into 2” flat rounds
- 2 cups Jasmine long grain rice
- 3 Tbsp. butter
- 4 Tbsp. of minced ginger
- 2 Tbsp. of minced garlic
- 4 Tbsp. of curry powder
- 1 Large onion diced
- 1 Tbsp. salt
- 1 Tbsp. pepper
- 2 Tbsp. flour
- 3 Tbsp. soy sauce
- 1 cup unsweetened coconut milk
- 1 cup water, or unsalted chicken stock
- 3 Stalks green onions diced
- 1 cup cubed fresh pineapple
- Sriracha sauce
- Wooden flat blade spoon for mixing and deglazing
- Start cooking your rice (don’t forget to wash you rice throughly to remove the excess starch, otherwise your rice will turn out sticky).
- Add 2 tablespoons of butter in a heated large pot over a medium heat. Just before the butter starts to brown add the onions, ginger, garlic, salt and pepper. Saute for 5 minutes.
- Add the flour, continuously mix (to create a roux) , and to cook for another 5 minutes.
- Add the curry powder and continue to cook for another 5 minutes (the smells should start to drive you crazy right about now!).
- Add the coconut milk, the water and stir. With the wooden spoon deglaze the bottom of the pot, thoroughly (this will bring up all the yummy brown bits that form at the bottom of the pot). Allow the curry to simmer for 10-15 minutes. Add the fish and only cook for 1-2 minutes. Don’t overcook your fish!!
- Add a tablespoon of butter in a hot frying pan, then add the cubed pineapple and cook until the pineapple begins to caramelize (turn a rich brown color at its edges).
- Finish cooking the rice.
- Serve the curry over a bed of rice, top with green onions, pineapple and Sriracha sauce. Enjoy and start hula dancing!
Check out this recipe and so many more at Fisherman’s Belly.