steamed opah (moonfish)

lazyme5909 avatar
By Vicki Butts (lazyme)
from Grapeview, WA

A very simple way to prepare opah, from Cooking From the Heart with Sam Choy, a well known chef in Hawaii.

serves 4
prep time 15 Min
cook time 15 Min
method Steam

Ingredients For steamed opah (moonfish)

  • 4
    opah fillets, (6-ounces each)
  • salt and pepper, to taste
  • 3 Tbsp
    olive oil
  • 2 Tbsp
    dry white wine
  • GINGER PESTO:
  • 1 Tbsp
    chinese parsley, minced
  • 1 Tbsp
    green onions, minced
  • 1 Tbsp
    ginger, minced
  • 1 12 Tbsp
    light salad oil
  • salt, to taste
  • white pepper, to taste
  • GINGER CREAM SAUCE:
  • 2 c
    heavy cream
  • 1 c
    shiitake mushrooms, sliced
  • 1 Tbsp
    shoyu (soy sauce)
  • 1 Tbsp
    fresh ginger root, sliced thinly, then finely julienned into shreds
  • 1 Tbsp
    chinese parsley, minced
  • salt, to taste
  • white pepper, to taste
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How To Make steamed opah (moonfish)

  • 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. Arrange the fish in your steamer and spread about 1 teaspoon of pesto on each fillet. Steam for 6 to 8 minutes, or until done.
  • 4
    Serve on top of a dollops of Garlic Mashed Potatoes, surrounded by Ginger Cream Sauce.
  • 5
    To make the sauce, combine cream, mushrooms, shoyu and ginger. Bring to a boil, lower heat and let simmer until reduced to the consistency you prefer. Fold in Chinese parsley and adjust seasonings with salt and white pepper.

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