A Twist on a Local Classic: Fish Adobo with Potatoes and Onions

Like Pork Adobo? Wail 'til you try this recipe!

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Love pork or chicken adobo? Looking for a new recipe to try at home? Well, you’re in luck! HI Now guest host Kainoa Carlson is in the kitchen with aspiring chef Hunter Gentry to get the secret behind his Fish Adobo with Red Potatoes and Onions — a twist on a local classic!

This recipe takes the base of shoyu, vinegar, and sugar that you know and love from pork adobo and reduces it down to give the dish that same concentrated flavor.

“We kinda take the same technique, and then apply it a little bit different,” Gentry says. While he’s using Ono in this recipe, you can also use any type of fish you like, but make sure it’s a heartier fish.

“I prefer kind of a white fish and kind of a heartier fish because it needs structure so it doesn’t fall apart in the dish.” he says. “Monchong, Ono, Marlin… You can even use Mahi-mahi. ”


Recipe: Fish Adobo with Red Potatoes and Onions



5 lb Ono or any white hearty fish

8 red potatoes

4 onions

3 cup shoyu

1 cup vinegar

Sugar to taste

3 green onion stalks

1 oz ginger

4 garlic cloves




1) Cook rice to serve with fish

2) Slice the fish into big chunks (8 oz)

3) Boil and Reduce the vinegar, shoyu, and sugar for 20 minutes on a low heat

4) Mince the green onion, ginger, and garlic and add to the shoyu mixture

5) Quarter the potatoes and thinly slice the onions

6) Cook the potatoes in unsalted boiling water 1 minute before fork tender

7) Cook the 8 oz fish portions till is is white around the edges

8) Add the cooked potatoes and onions then flip to cook for another 2 to 3 minutes (The fish is done when it starts to separate)

9) Take out the fish and add 1 stick of butter, whisk in till smooth off the heat. Serve and enjoy!