Opah With Ginger Recipes

OPAH BAKED IN A PISTACHIO CRUST WITH GINGER ESSENCE

Opah Baked in a Pistachio Crust with Ginger Essence image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 cups oil for frying
8 pieces lotus root, very thinly sliced
Flour for dredging
6 vine ripened tomatoes, seeded and diced
1 cup fernshoots, fresh from Waipio (optional)
4 green onions, sliced
1 tablespoon minced ginger
Salt and white pepper to taste
1 cup pistachios, chopped finely
1 cup fresh bread crumbs
4 fillets (6 ounces each), Opah (moonfish), or substitute salmon
1/2 cup flour
2 eggs, lightly beaten
2 tablespoons extra virgin olive oil

Steps:

Preheat oil for frying and oven to 350 degrees. Dredge the lotus root in flour and deep fry until crispy. In a separate bowl mix the tomatoes, fernshoots, and green onions. In saute pan sweat the ginger and add the tomato mixture. Season. Take off the stove and leave at room temperature.
In a small mixing bowl, mix the nuts and the bread crumbs. Season the fish with salt and pepper and dredge in flour, dip in egg and then dip in nut mixture. Make sure the fish is evenly coated. In a small teflon saute pan heat oil and saute and brown both sides and place in oven until cooked through. Place tomato mixture on plate with fish served on top. Garnish with lotus chips.

OPAH WITH GINGER

OPAH WITH GINGER image

Yield 4

Number Of Ingredients 12

Ingredients

2 T. peanut oil
4 opah (moonfish) fillets, 4 ounces each
1/4 cup each julienned carrots and zucchini
8 fresh shiitake, sliced
2 tablespoon soy sauce
2 tablespoon oyster sauce
Marinade:
2 tablespoon minced ginger
2 tablespoon minced garlic
4 tablespoon chopped cilantro
2 tablespoon brown sugar
Pinch each of salt, pepper

Steps:

Combine marinade ingredients and marinate fish 5-10 minutes. In a heavy skillet, heat oil and cook fillets about 2 minutes on each side. Transfer fish to a warm plate. Add carrots and zucchini to skillet and cook about 2 minutes. On a plate, arrange 2 fillets and top with carrots and zucchini. Place remaining fillets on top. To skillet add mushrooms, soy sauce and oyster sauce. Cook mixture about 2 minutes, then pour over fish. Makes 2 servings.

STEAMED OPAH (MOONFISH)

Steamed Opah (Moonfish) image

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

Provided by lazyme

Categories < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

4 (6 ounce) opah fillets
salt and pepper, to taste
3 tablespoons olive oil
2 tablespoons white wine
1 tablespoon cilantro, minced
1 tablespoon green onion, minced
1 tablespoon ginger, minced
1 1/2 tablespoons light vegetable oil
salt, to taste
white pepper, to taste
2 cups heavy cream
1 cup shiitake mushroom, sliced
1 tablespoon shoyu
1 tablespoon fresh gingerroot, sliced thinly, then finely julienned into shreds
1 tablespoon fresh cilantro, minced
salt, to taste
white pepper, to taste

Steps:

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.
Season the opah with salt and pepper and marinate in the olive oil and wine for 20 to 30 minutes.
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.
Serve on top of a dollops of Garlic Mashed Potatoes, surrounded by Ginger Cream Sauce.
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.

Nutrition Facts : Calories 560.6, Fat 59.5, SaturatedFat 29.2, Cholesterol 163, Sodium 272.3, Carbohydrate 5.1, Fiber 0.3, Sugar 0.4, Protein 2.9

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