This recipe is inspired by this one featured in the Honolulu Star-Advertiser on February 7, 2018.


1 cup panko (Japanese bread crumbs)

3/4 cup macadamia nuts

1/4 teaspoon salt

1/4 teaspoon white pepper

1 egg

2 teaspoons water

1/3 cup all-purpose flour

4 (4-ounce) ahi fillets

1/4 cup canola oil

2 tablespoons brown sugar

2 tablespoons low-sodium shoyu

2 teaspoons minced fresh ginger


Place panko, nuts, salt and pepper in a food processor; cover and pulse until nuts are finely chopped.

In a shallow bowl, whisk egg and water, place flour and nut mixture in separate shallow bowls. Coat fillets with flour, then dip in egg mixture and coat with nut mixture.

In a large skillet, heat oil over medium heat; cook fillets for 3-4 minutes on each side or until golden brown.

In a small microwave-safe bowl, combine brown sugar, shoyu, and ginger. Microwave, uncovered on high for 30-60 seconds or until sugar is dissolved. Drizzle over fish. Serves 4.

This recipe was adapted from this one from Hawaii Kai, makers of fine Hawaiian sea salt.

Hawaii Kai Black Lava Sea Salt
Freshly ground black pepper
1.5 cups (one-and-one-half) pure maple syrup
2 tbsp. finely grated peeled fresh ginger root
5 tbsp. fresh lemon juice
4 tbsp. shoyu
2 tsp. minced garlic
1 untreated cedar plank (pre-soak in water)
6 – six oz. center-cut ono filets with skin on
Greens from one bunch of scallions

Preheat oven to 350º F while heating soaked board on baking sheet in oven.

In small heavy saucepan simmer maple syrup, ginger root, 4 tbsp. lemon juice, shoyu, garlic, and pepper until reduced to 1 cup.

Let cool. (prepare up to two days in advance) Ensure that syrup is at room temperature before next step.

Arrange scallions in a layer on plank to make nest for salmon.

In another small saucepan, heat half the glaze to use as a sauce, stirring in remaining lemon juice; remove pan from heat and keep warm.

Place ono, skin side down, on scallion greens and brush with remaining glaze.

Season with black sea salt and pepper and bake in oven 20 min. or until ono has reached desired doneness

Cut ono into serving-size pieces, arrange on serving plates and drizzle with sauce.

This recipe from Onolicious Hawaii.

How to make salted salmon

Get a nice half-pound salmon filet. Clean and pat dry.

Cover both sides of the salmon with Hawaiian sea salt.

Put the salted salmon in a shallow bowl and wrap with plastic.

Refrigerate for three days (you’re curing the salmon). Tadah, salted salmon.

Before using it to make lomi lomi salmon: wash the salmon and soak in a bowl of cold water for an hour. Then pat dry, and chop away.


Half-pound salted salmon

Two medium tomatoes

One large sweet onion

Six stalks green onion


Dice all the ingredients (salted salmon, tomatoes, onions, and green onions) separately. You want small, bite-sized pieces, think pencil eraser size.

Put it all together into a big bowl.

Lomi aka gently knead the ingredients together until well mixed. There is no need to salt or season because the salmon is already salted.

Eat and enjoy!

This recipe is inspired from this one: Nobu restarant, adapted and shared by Stephanie of CityCookin.


2.5 ounces sushi-grade kampachi

1 clove garlic, finely minced or pureed

2 tablespoons yuzu juice (or lemon juice)

1 tablespoon shoyu

1 tablespoon truffle oil

6 very thin slices of serano pepper



Slice kampachi in six thin slices. This is easiest when the fish is very cold or even slightly frozen – pop it in the freezer for 30 minutes if you’re having trouble).

Spread garlic over a small plate, set aside.

Combine yuzu, truffle oil and shoyu, set aside.

Dip each slice of yellowtail in the garlic and arrange on serving plate. Don’t try to use all the garlic – there should just be a slight coating on each piece of fish.

Top each slice of fish with a slice of serano.

Pour sauce over fish and serve immediately or chill until ready to serve.


Slices from the end of the serano will be more mild and get spicier as you slice toward the stem. For less heat, use a jalapeno.

Ocean Fresh Fish Hawaii Recipes