ʻOno Grilled with Paʻakai & Kiawe — The Definitive

Overview

The simplest and most Hawaiian preparation: a fresh fish grilled over kiawe charcoal with nothing but paʻakai. This entry represents not a specific fish but the technique itself — the Hawaiian approach to grilled fish that applies to ono, mahi-mahi, ʻopakapaka, aku, or any fresh catch. The kiawe (mesquite) provides a distinctive, slightly sweet smoke. The paʻakai provides the seasoning. The fire provides the heat. The fish provides everything else. Three elements: fish, salt, fire. This is the Hawaiian kitchen at its most essential.

Key Principles

1. Fresh fish, paʻakai, kiawe fire. Nothing else.

Pro Tips

Fresh fish, paʻakai, kiawe fire. Nothing else.

Source

Pacific Migration Trail