Opakapaka Canoe House Recipes

OPAKAPAKA CANOE HOUSE

Steps:

• To make the noodle cake: Preheat the oven to 350 F. Bring a large pot of water to a boil over high heat and add the noodles. Return to a boil and cook for 2 to 3 minutes, until tender. Drain. Heat a 5- or 6-inch non-stick skillet or saute pan over high heat. While the noodles are still hot, place one fourth of the noodles in the hot skillet, forming them into a pillow shape with a spatula or slotted spoon. Sear for 30 seconds, or until browned; loosen and flip the noodle cake. Sear on the second side. Remove with a slotted spoon or spatula and place in an ovenproof pan. Repeat with the remaining noodles, making a total of 4 cakes. Place the noodle cakes in the oven and bake for 15 minutes. Set aside; keep warm. To prepare the fillets: Preheat the oven to 350 F. Season the fillets with salt and pepper. Heat a large ovenproof saute pan or skillet over medium-high heat. Add 2 tablespoons oil and heat until rippling, then add 1 fillet and sear on each side for 30 seconds. Remove the fillet with a spatula and place on an ovenproof dish. Repeat with the remaining fillets, adding oil as needed. The fish will be seared on the outside, and very rare inside. Bake for 15 minutes; set aside and keep warm. Meanwhile, make the sauce: Heat a large skillet over medium-high heat and add the oil. When the oil is hot, add the clams, onion, ginger, garlic, lemongrass, and black beans. Saute for 1 minute, or until the vegetables are slightly translucent and beginning to brown. Pour the wine into the pan and stir to loosen the brown bits from the bottom. Add the chili paste, stock, peas, corn, tomato, and butter. Stir, cover, and cook until the clams open, 2 to 3 minutes. Remove any clams that have not opened and discard. To serve: Place a noodle cake in the center of each of 4 large shallow serving bowls. Lean a fish fillet against each cake. Spoon clams and sauce over and around the fillets and cakes, dividing the clams equally among the bowls. Garnish each with a cilantro sprig and a green onion curl.

OPAKAPAKA CANOE HOUSE

Steps:

• TO MAKE THE NOODLE CAKE:
• Preheat the oven to 350°F
• Bring a large pot of water to a boil over high heat and add the noodles.
• Return to a boil and cook for 2 to 3 minutes, until tender.
• Drain.
• Heat a 5- or 6-inch nonstick skillet or saute pan over high heat.
• While the noodles are still hot, place one-fourth of the noodles in the hot skillet, forming them into a pillow shape with a spatula or slotted spoon.
• Sear for 30 seconds, or until browned; loosen and flip the noodle cake.
• Sear on the second side.
• Remove with a slotted spoon or spatula and place in an ovenproof pan.
• Repeat with the remaining noodles, making a total of 4 cakes.
• Place the noodle cakes in the oven and bake for 15 minutes.
• Set aside; keep warm.
• TO PREPARE THE FILLETS:.
• Preheat the oven to 350°F
• Season the fillets with salt and pepper.
• Heat a large ovenproof sauté pan or skillet over medium-high heat.
• Add 2 tablespoons oil and heat until rippling, then add 1 fillet and sear on each side for 30 seconds.
• Remove the fillet with a spatula and place on an ovenproof dish.
• Repeat with the remaining fillets, adding oil as needed.
• The fish will be seared on the outside, and very rare inside.
• Bake for 15 minutes; set aside and keep warm.
• MAKE THE SAUCE:.
• Heat a large skillet over medium-high heat and add the oil.
• When the oil is hot, add the clams, onion, ginger, garlic, lemongrass and black beans.
• Saute for 1 minute, or until the vegetables are slightly translucent and beginning to brown.
• Pour the wine into the pan and stir to loosen the brown bits from the bottom.
• Add the chili paste, stock, peas, corn, tomato and butter.
• Stir, cover and cook until the clams open, 2 to 3 minutes.
• Remove any clams that have not opened and discard.
• TO SERVE:.
• Place a noodle cake in the center of each of 4 large shallow serving bowls.
• Lean a fish fillet against each cake.
• Spoon clams and sauce over and around the fillets and cakes, dividing the clams equally among the bowls.
• Garnish each with a cilantro sprig and a green onion curl.

AHI TUNA WITH VEGETABLE STIR-FRY

Steps:

• Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
• Add cabbage, mushrooms, bok choy, carrot and green onions and stir-fry until vegetables are crisp-tender, about 3 minutes.
• Add 3 tablespoons oyster sauce and 3 tablespoons soy sauce; stir 1 minute to blend flavors.
• Season to taste with salt and pepper.
• Transfer vegetable mixture to medium bowl.
• To same skillet (do not clean) add the broth, 1/2 tablespoon oil, remaining 3 tablespoons oyster sauce, remaining 1/2 tablespoon soy sauce, butter and vinegar.
• Boil until sauce thickens, whisking occasionally, about 3 minutes.
• Season with salt and pepper.
• Keep warm.
• Sprinkle tuna with salt and pepper.
• Heat remaining 3 tablespoons oil in another large skillet over high heat.
• Add 3 tuna steaks and cook to desired doneness, about 2 minutes per side for medium-rare.
• Transfer to small baking sheet.
• Repeat with remaining tuna.
• Divide vegetables among 6 plates.
• Top with tuna.
• Ladle sauce around tuna.
• Sprinkle with sesame seeds, if desired.

HAWAIIAN SHRIMP AND CLAM PAELLA WITH ISLAND SPICES

Steps:

• Place peeled shrimp in a small bowl and coat with achiote paste; let marinate 20 minutes.
• Heat oil in a Dutch oven, over medium heat, then stir in onions; cook until translucent.
• Add in the chicken stock, cover, and bring to a boil.
• Stir in tomatoes and aji; add clams, cover, and cook until they open, about 7 minutes.
• Stir in the shrimp, cover, and cook through.
• Garnish with basil and cilantro; season with salt if needed.