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Opelu Heads
Opelu Heads
2025

Deep-Fried Dried Opelu over 3-Day-Old Poi

Description: Crispy deep-fried dried opelu served atop naturally fermented, tangy 3-day-old poi. The contrast of savory crunch and rich, slightly sour poi makes a truly traditional Hawaiian dish.

Ingredients (Serves 2–3):

- 100–150g dried opelu (Hawaiian mackerel), rehydrated if desired
- Vegetable oil for deep frying
- Salt, to taste
- 1–1½ cups 3-day-old poi (fermented taro paste)

Instructions:

Prepare the Dried Opelu:
- Optionally soak dried opelu in water for 10–15 minutes to slightly rehydrate, then pat dry.
- Heat oil in a deep fryer or heavy pan to 350°F (175°C).

Deep Fry:
- Fry opelu in batches until golden brown and crisp, 2–4 minutes depending on size.
- Remove with a slotted spoon and drain on paper towels.
- Lightly season with salt while hot.

Serve:
- Spread 3-day-old poi evenly on serving plates or a small platter. Its natural tang and thicker texture provide depth and balance.
- Arrange crispy opelu on top of the poi.

Optional garnish: thinly sliced scallions or a sprinkle of roasted kukui nuts for color and crunch.

Notes & Tips:

- 3-day-old poi is naturally fermented, giving it a tangy, slightly sour flavor that contrasts beautifully with the fried fish.
- Serve immediately for the best texture: hot, crispy opelu over cool, creamy poi.