Island Ono Poisson Cru

a bowl of seasoned fish
Number of Servings: 
Serves 4


  • 1 lb. Fresh Hawaiian ono cubes, 3⁄4” dice “poke size”
  • 12 cup Fresh ogo, rough cut
  • 1⁄2 cup Kahuku Sea asparagus, rough cut
  • 1 cup Coconut milk
  • 1 cup Diced sweet local onion
  • 1 cup Local tomatoes, diced (or grape tomatoes, cut in half)
  • 1⁄2 cup Fresh lime juice
  • Hawaiian salt & fresh cracked pepper, to taste
  • 4 tsp Toasted coconut flakes


  1. Toss the ono cubes in the lime juice & let rest for 2 minutes to “tighten” the fish but not “cook” it.
  2. Then add the rest of the ingredients, toss and season with salt and pepper.
  3. Distribute evenly to 4 bowls and sprinkle toasted coconut flakes on top.
  4. Serve!


  • We fry plantain slices into chips to add a textural layer to the dish.
  • For a more authentic dish, fresh coconut meat is wrapped in cloth, and the milky juice is then squeezed over the fish and vegetables.


Ronnie Nasuti

Executive Chef, Tiki’s Grill & Bar

Since 2011 Chef Ronnie has hung his hat at Tiki’s Grill & Bar as Executive Chef, and continues to enjoy his time employing his talents at this fun, popular, and exciting high volume restaurant.

One of his roles is in giving back to the community by organizing and working with volunteer teams, in the form of live chef stations at various charity events.

In his career, he has supported many of Hawaii’s charities by supporting golf tournaments and other events around Hawaii, including The Hawaii Foodbank, HUGS, Aloha United Way, and Big Brothers Big Sisters Honolulu, among many others.