steamed opah (moonfish)
A very simple way to prepare opah, from Cooking From the Heart with Sam Choy, a well known chef in Hawaii.
prep time
15 Min
cook time
15 Min
method
Steam
yield
4 serving(s)
Ingredients
- 4 - opah fillets, (6-ounces each)
- - salt and pepper, to taste
- 3 tablespoons olive oil
- 2 tablespoons dry white wine
- GINGER PESTO:
- 1 tablespoon chinese parsley, minced
- 1 tablespoon green onions, minced
- 1 tablespoon ginger, minced
- 1 12 tablespoons light salad oil
- - salt, to taste
- - white pepper, to taste
- GINGER CREAM SAUCE:
- 2 cups heavy cream
- 1 cup shiitake mushrooms, sliced
- 1 tablespoon shoyu (soy sauce)
- 1 tablespoon fresh ginger root, sliced thinly, then finely julienned into shreds
- 1 tablespoon chinese parsley, minced
- - salt, to taste
- - white pepper, to taste
How To Make steamed opah (moonfish)
-
Step 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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Step 2Season the opah with salt and pepper and marinate in the olive oil and wine for 20 to 30 minutes.
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Step 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.
-
Step 4Serve on top of a dollops of Garlic Mashed Potatoes, surrounded by Ginger Cream Sauce.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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