Seared Ono with Ginger-Scallion Oil and Baby Bok Choy

Ono is the fish I buy when the counter has it and I want dinner in twenty minutes. It is lean and mild, so it does not need much. A hard sear, a spoonful of sizzling ginger-scallion oil on top, and some garlicky baby bok choy on the side. No sugar anywhere in the sauce.

I'm Mark. Two jobs here: get the pan properly hot, and do not walk away from the fish.

Yield: 2 servings | Prep: 15 min | Cook: example 12-15 minutes

Hawaii grocery notes

• Foodland / Times fish counter: ask for ono (also sold as wahoo). Two skinless fillets about 1 inch thick cook the most evenly. If there is no ono that day, ask the counter what firm, mild white fish they have.
• Produce: baby bok choy, a thumb of fresh ginger, a bunch of green onion, garlic. All at Foodland and Times.
• If you use shoyu, read the label. Some bottles list sugar. Pick one without it, or use coconut aminos and check that label too. The sauce works with salt alone.
• No sugar, mirin, honey or cornstarch in this one.

Ingredients (2 servings)

For the fish:

• 2 ono fillets, about 6 oz each and about 1 inch thick, patted very dry
• Salt and black pepper
• 1 tbsp neutral high-heat oil (avocado oil works)

For the ginger-scallion oil:

• 3 green onions, very thinly sliced
• 1 tbsp fresh ginger, finely grated or minced
• 1/4 tsp salt
• 3 tbsp neutral oil
• 1 tsp shoyu or coconut aminos, no added sugar (optional)

For the bok choy:

• 4 heads baby bok choy, halved lengthwise and rinsed well
• 2 cloves garlic, thinly sliced
• 1 tsp neutral oil
• Pinch of salt

Instructions

1. Make the ginger-scallion oil first. Put the green onion, ginger and salt in a heatproof bowl. Heat the 3 tbsp oil in a small pan until it shimmers. Carefully pour it over the bowl. It will sizzle. Stir, add the shoyu if using, and set aside.
2. Dry and season the fish. Pat the ono very dry with paper towels. Season both sides with salt and pepper.
3. Sear. Heat a skillet (cast iron if you have it) over medium-high until very hot. Add the 1 tbsp oil, then lay the fillets in away from you. Do not move them. Example time: 3-4 minutes, until the bottom is golden and releases easily.
4. Flip and finish. Turn the fillets and cook the second side. Example time: 2-4 minutes, depending on thickness. Ono is lean and dries out fast, so check early: it is done when the center is just opaque and flakes when you press it with a fork. Move to plates.
5. Cook the bok choy. In the same pan over medium heat, add the 1 tsp oil and the garlic for about 30 seconds. Add the bok choy cut side down with a pinch of salt. Example time: 2-3 minutes, then add a splash of water, cover and steam about 1 minute until the stems are just tender.
6. Serve. Put the bok choy next to the fish and spoon the ginger-scallion oil over the top of the ono.

Notes

• The pan has to be hot before the fish goes in. A cold pan is how the fish sticks.
• Ono goes from juicy to dry in about a minute. Pull it as soon as the center turns opaque.
• Extra ginger-scallion oil is also good spooned over eggs and on garlic shoyu seared ahi.
• Prefer ahi seared rare with a butter sauce? That one is here: pan-seared ahi with ginger-garlic butter.

Mark Souza
Honolulu

• More seared fish: pan-seared ahi with ginger-garlic butter, garlic shoyu seared ahi.
• More bok choy: coconut milk chicken thighs with bok choy.