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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A very simple way to prepare opah, from Cooking From the Heart with Sam Choy, a well known chef in Hawaii. Ingredients:
4 (6 ounce) opah fillets |
salt and pepper, to taste |
3 tablespoons olive oil |
2 tablespoons white wine |
1 tablespoon cilantro, minced |
1 tablespoon green onion, minced |
1 tablespoon ginger, minced |
1 1/2 tablespoons light vegetable oil |
salt, to taste |
white pepper, to taste |
2 cups heavy cream |
1 cup shiitake mushroom, sliced |
1 tablespoon shoyu |
1 tablespoon fresh gingerroot, sliced thinly, then finely julienned into shreds |
1 tablespoon fresh cilantro, minced |
salt, to taste |
white pepper, to taste |
Directions:
1. To prepare this dish you need a steamer, or you can improvise like the Chinese do with a regular covered pot into which you put a bowl upside down with a plate on top.
2. Season the opah with salt and pepper and marinate in the olive oil and wine for 20 to 30 minutes.
3. Mix Ginger Pesto ingredients.
4. Arrange the fish in your steamer and spread about 1 teaspoon of pesto on each fillet.
5. Steam for 6 to 8 minutes, or until done.
6. Serve on top of a dollops of Garlic Mashed Potatoes, surrounded by Ginger Cream Sauce.
7. To make the sauce, combine cream, mushrooms, shoyu and ginger.
8. Bring to a boil, lower heat and let simmer until reduced to the consistency you prefer.
9. Fold in Chinese parsley and adjust seasonings with salt and white pepper.
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