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Cooked by: Chef / Last Modified: 2/2/2008 / Number of Servings: 1 |
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Directions: 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.
Ingredients:
1 Whole Opakapaka, scaled
1 Cup(s) All-purpose flour
4 Cup(s) Soybean oil
1 Tablespoon(s) Olive oil
1 Teaspoon(s) Oriental sesame oil
1 Teaspoon(s) Minced garlic
1 Teaspoon(s) Minced fresh ginger
1 Teaspoon(s) Minced sweet onion
1 Teaspoon(s) Fermented black beans
2 Jalapeno chili, seeded
3/4 Cup(s) Dry white wine
1 1/2 Cup(s) Unsalted butter
1/4 Cup(s) Chopped green onion |
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