Every great lu'au has a crisp, flavorful Hō‘i‘o Salad on the table! Here’s Ocean’s take on this dish using Waipi‘o Valley harvested Hō‘i‘o (warabi) - get ready to take fern shoots to another level of yum! 😋
Pair with your Hawaiian food favorites (we love our hō'io with poi!) and this is a winner.
8 oz Hō’io Fern Shoots, cut into 1 to 1-1/2 inch pieces
2 Medium Tomatoes, wedge
1 Medium Onion, sliced
Dried ‘Ōpae (Ebi) and/or Dried Cuddlefish (Ika), to taste
Salted Seaweed (Kombu), to taste
Hawaiian Sea Salt, to taste
1-1/2 tsp Patis (Fish Sauce), to taste
*As reflected in the video tutorial below, you may add more ho'io if desired.
Thoroughly wash hō’io stalks with cold water. Once cleaned, cut each stalk into 1 to 1-1/2 inch pieces.
Bring a pot of water to boil and add a generous pinch of salt. Start by taking the hō’io base end pieces (without the frilly fiddle heads) and add them to the boiling water. Allow these pieces to blanch for about 30- seconds, then add the remaining fiddle head pieces. Blanch for another 3-minutes. (Do not over-blanch as this will cause the ferns to turn slimy)
Remove from heat; strain water and immediately transfer hō’io into a bowl of ice. Toss to accelerate the cooling process. Add cold water and let sit until completely cooled.
Strain water until only the hō’io remains. Add in all other ingredients, toss until combined well and enjoy!
WATCH THE TUTORIAL:
To see this recipe in action, watch Ocean's tutorial below: