‘Tis The Season For Oama

Sam Choy
By Sam Choy
Wednesday - September 17, 2008
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We’re going fishing for oama on the South Shore this week, and then we head back to the kitchen to cook up our catch.

This show aired originally in August 2002.


* oama, cleaned

* salt, to taste

* flour, for dusting

* cooking oil

In a deep pan, heat oil. Season oama with salt and dust with flour. Deep-fry until golden brown. Drain excess oil on paper towel.

Dip in ponzu sauce and enjoy.

For Ponzu Sauce:

* 2 cups Aloha shoyu

* juice of 1 lemon

* daikon (radish) as desired, grated Combine ingredients and

serve with fried fish.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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