| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Home3 | 1 | servings | |
INGREDIENTS
| 1 | Whole Opakapaka – scaled/cleaned | |
| 1 | c | All-purpose flour |
| 4 | c | Soybean oil |
| 1 | tb | Olive oil |
| 1 | ts | Oriental sesame oil |
| 1 | ts | Minced garlic |
| 1 | ts | Minced fresh ginger |
| 1 | ts | Minced sweet onion |
| 1 | ts | Fermented black beans – rinsed/chopped |
| 2 | Jalapeno chili – seeded and minced | |
| 3/4 | c | Dry white wine |
| 1 1/2 | c | Unsalted butter |
| 1/4 | c | Chopped green onion |
INSTRUCTIONS
Directions: Using a small sharp knife, make 1/2" deep cuts all over the fish, spacing the cuts 1" apart. Dredge the fish in flour and shake off excess. Heat the soybean oil in a wok over medium heat to 350 degrees. Add the Opakapaka and cook for 3 minutes per side. Remove and drain on paper towels. Heat the olive oil and sesame oil in a large saut. pan. Add the garlic, ginger, sweet onion and black beans. Cook for 1 minute, then add the chili. Add the white wine and butter and boil until reduced to 3/4 cup, whisking frequently. Mix in the green onions. Place fish on plate and serve sauce over fish. To order the cookbook - 808-667-5559 or visit: http://www.maui.net/~eatmaui/ Converted by MC_Buster. Converted by MM_Buster v2.0l.
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