Grilled Onaga Recipes

WHOLE CRISPY ONAGA AND THAI DIPPING SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Combine salt, pepper, paprika and corn starch. Coat fish with seasoned mixture.
• In a hot wok with hot oil, fry both sides of fish until crispy. Place fish in oven for 3 to 5 minutes until fish is cooked through.
• Start with citrus juices, water and sugar. Combine and make like lemonade then add patis, garlic, chili flakes, cilantro to taste. "Sweet and tart".

ONAGA POKE

Steps:

• In a mixing bowl, mix onaga with the remaining ingredients. Serve cold.

ONAGA FILLET COOKED SKIN SIDE CRISP, CONFIT TOMATO WITH TRUFFLE JUICE AND FRIED BASIL

Steps:

• Confit tomato: Skin the tomatoes, cut each into 4 quarters and de-seed. Place the tomatoes on a baking sheet, sprinkle with olive oil and a few grains of rock salt. Place in a preheated 180 degree oven for 2 hours. Remove from oven and reserve.
• Truffle juice: In a small pot combine chicken stock, truffles and truffle juice. Cook until reduced by 1/3. Remove from heat. Whip in 1/2 of the butter, and add 1 teaspoon extra virgin olive oil. Reserve in a warm place.
• Fried basil: In a pan heat 2 cups of frying oil to 320 degrees. Fry basil quickly so it is crisp. Remove and reserve.
• Cooking the onaga: Cut onaga fillet in 6, (6-ounce) portions. Slice the skin side with a knife, just deep enough to score the skin. In a very hot pan place 1/2 cup olive oil. When the oil is hot, add the Onaga fillets, skin side down, and half of the butter. Cook the fillets to 80 percent doneness on the skin side. Baste often the exposed side. Do not overcook, but the skin side should appear caramelized, while the other side is still pink and moist. Set aside on a rack, skin side up and keep warm. Plating: On each plate, 3 segments of tomato, brushed with extra virgin olive oil, 3 basil leaves, 1 onaga fillet and hot truffle oil all around.

UNCLE GLENN'S ONAGA (STEAMED RED SNAPPER WITH SOMEN)

Steps:

• The day before cooking, submerge the garlic in the oil in a small container. Cover and refrigerate overnight.
• When ready to cook, check the fish for any remaining scales and scrape off, paying special attention to the head and tail. Rinse the fish and pat dry.
• Boil the somen according to the package instructions, rinsing and draining well. While the noodles are still damp, arrange them on a serving platter and cover with plastic wrap.
• Loosely toss together the celery, carrot, scallions, onion and cilantro leaves in a small mixing bowl. Set aside at room temperature (if refrigerated, the hot oil added at the end won't sizzle). In another small bowl, mix the chung choi, ginger and cilantro stems, and stuff 1/2 cup of the mixture inside the fish cavity, including the head. Pat the remaining few tablespoons over both sides of the fish's body.
• Set a steamer rack or other metal rack inside a wok or roasting pan large enough to accomodate the fish and set on the stove, straddling two burners if needed. Have ready the wok's lid or sheets of foil large enough to cover the roasting pan tightly. Add enough water to come up to the rack (1 to 1 1/2 inches). Bring the water to a boil over high heat.
• Meanwhile, stack 2 sheets of heavy-duty aluminum foil large enough to hold the fish. Turn up and crimp the foil at the edges to create a boat just large enough to fit the fish. The raised edges will catch the drippings, which will make the sauce. Put the foil boat on the rack over the boiling water, then lay the stuffed fish on the foil. Cover with a lid or tightly with foil and let steam for 15 to 18 minutes (6 minutes per pound). Don't lift the lid to check on the fish, as this will cause the temperature to drop. Adjust the temperature as needed if the lid begins to clatter. Uncover and check to see if the fish is done: The eyes should be white and bulging, the mouth slightly agape and a chopstick inserted into the flesh should slide in easily. Turn off the heat.
• Using two long spatulas, gently transfer the fish to the somen platter, laying it on top of the noodles. Lift the foil boat out of the steamer, careful not to spill any sauce, and pour the sauce into a small bowl. Add the oyster sauce and scallop powder (or fish sauce) and stir. Pour the sauce over the fish, then cover the fish with the vegetable and herb garnish.
• Pour the reserved garlic oil into a small saucepan. Heat over high until the garlic turns golden brown, 2 to 3 minutes. Turn off the heat and discard the garlic. Slosh the soy sauce over the garnished fish, then carefully pour on the hot garlic oil, letting it sizzle. Serve immediately.