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Chinese steamed opakapaka

Chinese steamed opakapaka with black beans and julienne of vegetables. From Chefs in Paradise.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings: 4
Course: Dinner
Cuisine: Other
Ingredients Equipment Method

Ingredients
  

  • 8 pieces Opakapaka 2-3.5 oz fillets
  • 4 cups Chicken Stock
  • 1/8 cup Soy Sauce
  • 1/8 cup Oyster Sauce
  • 1/8 cup Sesame Seed Oil
  • 1 cup Green Oniln fine julienne
  • 1/2 cup Red Bell Pepper fine julienne
  • 1/2 cup Green Bell Pepper fine julienne
  • 3/4 cup Ginger fine julienne
  • 1/4 cup Chinese Black Beans
  • 1/4 cup All purpose Flour
  • 4 tbs Peanut oil
  • 4 tbs Cornstarch
  • 3 tbs water
  • salt to taste
  • pepper to taste
  • 1 bunch cilantro

Equipment

  • stock pot
  • Saute with metal handle
  • spatula

Method
 

  1. Mix julienne of vegetables (peppers, green onion and ginger) together. Reserve on the side.
  2. In a sauce pot add chicken stoci, oyster sauce, soy sauce and sesame seed oil; bring to a boil; next, disolve corn starch and water, mix until a smooth paste; thicken chicken stock mixture; bring to a boil for about 4 minutes and remove from stove.
  3. Lightly flour opakapaka making sure to coat both sides; pan fry in saute pan with peanut oil until lightly brwn on one side and then turn over and fry other side for about a minute.
  4. Add chicken stock mixture to fish; the stock should barely cover the opakapaka.
  5. Place pan in oven at 350 degrees for about 8 minutes; remove pan from the oven and with a spatula remove opakapaka to serving platter.
  6. Add black beans to half of the reserved vegetable mix; simmer for about 3 to 4 minutes; season with salt and pepper to taste.
  7. To serve: ladle bean and vegetables over the opakapaka; garnish with the remainder of the reserved begetables and cilantro.