‘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.

FRIED OAMA

* 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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