• Fish (5 oz, ½” thick)2 pcs
  • Kaʻū Orange Teriyaki Sauce¼ c
  • Flouras needed
  • Egg (scrambled)1
  • Panko1 c

  • Vegetable oilas needed


Orange Teri Mayo

  • Mayonnaise½ c
  • Kaʻū Orange Teriyaki Sauce3 Tbl
  • Tobiko (optional)½ tsp


Kaʻū Orange Teriyaki Sauce (Yield: 7 c)

  • Kaʻū Orange Sauce3 c
  • Aloha shoyu3 c
  • Brown sugar1½ c
  • Orange zest2 tsp
  • Kosher salt1½ tsp
  • Combine all ingredients and let sit for 30 minutes or longer before using


  • Place fish and Kaʻū Orange Teriyaki Sauce in a Ziploc bag and marinate for one day
  • Remove fish from marinade and pat dry
  • Coat fish lightly with flour
  • Coat fish with egg
  • Place fish in panko and coat both sides well; set aside
  • Place enough oil in pan to reach ¼” depth
  • Heat oil over medium heat
  • Place fish gently in heated oil and dry for 2-3 minutes on each side or until golden brown
  • Remove fish from pan and place on paper towel
  • Combine mayonnaise, Kaʻū Orange Teriyaki Sauce, and tobiko and mix well
  • Serve over fish