Cooking Hawaiian Style – Stuffed Ono

By Team

Sean Na’auao’s Stuffed Ono. Photo: Cooking Hawaiian Style

This week in the Cooking Hawaiian Style kitchen Sean Na’auao is back. The singer that brought us Fish and Poi, and Surf Pāʻina shares some of his music history and chefs it up at the same time. Sean was one of the founding group members of the Mana’o Company, he is also a producer, song writer and of course singer. This guy has many talents and today he shares some of them with us. You don’t want to miss this episode because when the cooking is done he performs his classic hit song. This week he shares his recipe for Stuffed Ono.

Stuffed Ono


  • 1 Ono (medium size)
  • 3 cloves garlic
  • 1 cup mayo
  • 1/2 cup oyster sauce
  • 1 thumb sliced ginger
  • 1 stock green onion
  • 1 Purity Portuguese sausage
  • 6 lup chong Chinese sausage
  • 1/2 an ulu (breadfruit) If you don’t have use 2 potato
  • 1/2 bunch of watercress
  • salt pepper to taste.

Sean makes his Stuffed Ono. Photo: Cooking Hawaiian Style / iMages by Ryan Sakamoto (

Cooking Instructions

Clean fish and empty out the cavity. Stuff the cavity with ginger, Portuguese sausage, lup chong, chopped up watercress and garlic. Mix mayo and oyster sauce in a bowl. Rub mayo/oyster sauce mix all over the fish. Cut ulu and place at the bottom of the pan. Lay the stuffed fish on the ulu, then salt and pepper. Cover tight with tin foil and put in the oven for 40–45 minutes at 375.

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