Pan Seared Papio with Onion, Lup Cheong and Cilantro

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Papio is a fish popular in Hawaii.  The fish is flavored with onion, ginger, cilantro and Chinese lup cheong (sausage).

Recipe By: Chef Sam Choy
  • PrepN/A |
  • TotalN/A |
  • ServesN/A


    • 3 ea 3/4 lb Papio
    • Salt and Pepper
    • 1 c Flour
    • 3 oz Onions, diced
    • 3 oz Red Onions, diced
    • 3 oz Ginger, julienne
    • 1 bunch Cilantro
    • 2 oz Green Onion, chopped
    • 1 oz Garlic, minced
    • 1/2 lb Lup Cheong, julienne
    • 1/4 t Ho Pepper Flakes
    • 1 qt Salad Oil, heated
    • 1 T Soy Sauce
    • 1 T Sesame Seed Oil


First, in a mixing bowl, combine onions, red onions, ginger, cilantro, green onions, garlic, lup cheong, hot pepper flakes, soy sauce and sesame seed oil. Mix. Pour hot salad or cannola oil over the mixture and let sit overnight.

When ready, remove from storage and set aside.

Prepare papio by slicing criss-cross slits into the fish to ensure absorption of sauce and juices. Season with salt and pepper and lightly coat the fish with flour.

Pan fry in a well oiled pan or wok. Take cooked papio and place on a serving plate. Layer the prepared mixture over the papio and serve.
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