Monday, January 5, 2009

Steamed Opakapaka with Pickled Ginger

Wendell made this dish to take to a friend's house and it was REALLY good . . . and I don't usually like fish. Maybe it's because the mushrooms and ginger made it seem less fishy. Sorry, but I forgot to take a picture before we demolished the tail half, so you get to see only half a fish.
1 opakapaka
1 c. fresh shiitake mushrooms, sliced
1/2 c. pickled ginger
1/2 c. green onion, sliced
1/2 c. cilantro, coarsely chopped
3/4 c. peanut oil
1 tbs. sesame oil
1/4 c. shoyu
salt and pepper

Score onaga diagonally to make diamonds. Season with salt and pepper. Sprinkle shiitake mushrooms. Steam for 15 minutes or until done. Sprinkle fish with pickled ginger and green onion. Set aside.

Heat peanut oil until smoking, then pour over ginger and green onions. Oil should sizzle when you pour it on. Pour shoyu on fish, then drizzle with sesame oil. Garnish with cilantro.

4 comments:

Erick said...

That looks soooo ONO! Please call me the next time he makes it.

I can't wait. Thanks.

Betty Townsend said...

This brings back so many memories. My mom would steam fresh fish and then pour the hot oil and shoyu over it and sprinkle with green onions. I've not had it like that in a looooong time!! This that your husband fixed looks so ONO!!

Dd said...

Holy Moly, where o where do you get whole opakapaka ??

jalna said...

Didi, Wendell got it from Ishimoto's fish market in Chinatown on Kekaulike. It was $8 a pound, which is kinda cheap considering the Onagas were going for $17 a pound.