Māla, Atelier & Friends
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.