steamed opah (moonfish)
A very simple way to prepare opah, from Cooking From the Heart with Sam Choy, a well known chef in Hawaii.
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yield
4 serving(s)
prep time
15 Min
cook time
15 Min
method
Steam
Ingredients For steamed opah (moonfish)
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4opah fillets, (6-ounces each)
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salt and pepper, to taste
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3 Tbspolive oil
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2 Tbspdry white wine
- GINGER PESTO:
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1 Tbspchinese parsley, minced
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1 Tbspgreen onions, minced
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1 Tbspginger, minced
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1 12 Tbsplight salad oil
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salt, to taste
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white pepper, to taste
- GINGER CREAM SAUCE:
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2 cheavy cream
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1 cshiitake mushrooms, sliced
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1 Tbspshoyu (soy sauce)
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1 Tbspfresh ginger root, sliced thinly, then finely julienned into shreds
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1 Tbspchinese parsley, minced
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salt, to taste
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white pepper, to taste
How To Make steamed opah (moonfish)
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1To 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.
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2Season the opah with salt and pepper and marinate in the olive oil and wine for 20 to 30 minutes.
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3Mix 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.
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4Serve on top of a dollops of Garlic Mashed Potatoes, surrounded by Ginger Cream Sauce.
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5To 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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