Smoked Onaga
Sinigang Emulsion, Shishito Mousse, Koshihikari Rice, Crispy Ogo
Chef Conor Replogle Jr. of Hotel Wailea | Wailea, HI
”This dish represents Hawaii’s history and the mix of cultures that shaped it during the sugarcane era. Hawaii is a true melting pot, and my dish reflects that through components inspired by Japan, the Philippines, Portugal, and Hawaii itself. The main element is onaga, or red snapper, a prized local fish that I cover with a shishito mousse and smoke with keawe wood. The mousse draws inspiration from Portugal’s peri peri sauce, while the sinigang emulsion—based on a Filipino sour soup my mother often made—honors my family roots. Koshihikari rice, a Japanese short-grain variety known for its texture, ties everything together, cooked with dashi and tomato water. It’s an honor to showcase how the Vitamix Commercial immersion blender can bring these influences together in one refined dish. Being a part of this competition has been a great honor for me. It was a fun challenge to show what the Vitamix Commercial immersion blender can do while showcasing my skills.” — Chef Conor Replogle Jr.
Adapted by StarChefs | January 2026 | Photo: Rachel Olsson
INGREDIENTS
Tomato Water:
2 kilograms beefsteak tomatoes
5 grams kosher salt
Shishito Mousse:
350 grams chopped shishito peppers
150 grams sliced shallots
50 grams smashed garlic
120 grams blanched spinach
800 grams diced onaga
150 grams heavy cream
50 grams neutral oil
1 whole egg
Red wine vinegar
Kosher salt
Dashi:
200 grams sliced white onions
150 grams sliced leeks
80 grams dried shiitake mushrooms
55 grams kombu
Koshihikari Rice:
200 grams koshihikari rice
Sesame oil
Kosher salt
Crispy Ogo:
100 grams dried ogo
Oil for frying
30 grams cornstarch
20 grams fresh ogo
Sinigang Emulsion:
75 grams minced shallots
23 grams minced garlic
200 grams fish stock
Fish sauce
2 grams soy lecithin
Smoked Onaga:
Yield: 1 serving
3 ounces onaga
Kosher salt
Activa RM
To Assemble and Serve:
Yield: 1 serving
Herbs of your choice
METHOD
For the Tomato Water:
Place tomatoes and salt in a mixing bowl. Using a Vitamix Commercial immersion blender, purée until smooth. Transfer mixture to a cheesecloth-lined perforated hotel pan. Refrigerate and let strain overnight.
For the Shishito Mousse:
In a sauté pan over medium-high heat, add peppers, shallots, and garlic. Sweat until alliums are soft and translucent. Transfer to a mixing bowl with spinach. Using a Vitamix Commercial immersion blender, purée mixture until smooth. Set aside. In a separate mixing bowl, combine onaga, cream, oil, and egg. Using a Vitamix Commercial immersion blender, purée mixture until smooth. Fold in shishito mixture, mixing until well combined. Season with vinegar and salt. Transfer to a piping bag and refrigerate.
For the Dashi:
In a stock pot over medium heat, combine all ingredients. Cover with enough water to submerge. Bring mixture to a boil, then reduce heat and let simmer 30 minutes. Strain into an airtight container and refrigerate.
For the Koshihikari Rice:
In a small stock pot over medium heat, combine rice, 125 grams Dashi, and 75 grams Tomato Water. Bring mixture to a boil. Reduce heat and let simmer 25 minutes. Season with sesame oil and salt. Keep warm.
For the Crispy Ogo:
Place dried ogo in a mixing bowl. Using a Vitamix Commercial immersion blender, blitz until a fine powder is achieved. Set aside. In a sauté pan over high flame, heat oil to 350°F. Place cornstarch in a shallow container. Dredge fresh ogo. Drop in hot oil and fry until crispy. Transfer to a paper towel-lined plate and let drain. Dust with ogo powder. Set aside.
For the Sinigang Emulsion:
In a sauté pan over medium heat, combine shallots and garlic. Sweat until alliums are soft and translucent. Add fish stock and 125 grams Tomato Water. Cook until liquid is reduced by one-fourth. Season with fish sauce. Using a Vitamix Commercial immersion blender, purée mixture until smooth. Add soy lecithin and blend until a foam-like consistency is achieved. Set aside.
For the Smoked Onaga:
Prepare and heat a combination oven to 147°F on full steam setting. Prepare and heat a smoker with keawe wood. Place fish on plastic wrap. Season with salt and Activa RM. Pipe 50 grams Shishito Mousse over top. Wrap tightly in plastic wrap. Transfer to a sheet tray and steam until set. Once set, smoke until desired flavor and doneness is achieved. Keep warm.
To Assemble And Serve:
Spoon Sinigang Emulsion onto the left side of a serving plate. Pile Koshihikari Rice on the right side of the plate. Top Sinigang Emulsion with Smoked Onaga. Garnish with Crispy Ogo and desired herbs.
