Opakapaka is a primo fish in Hawaii
part of the snapper family (Ohana)
It is caught in deep waters from 100-600 ft.
In the winter this fish has a higher fat content
and is perfect for sashimi (raw fish) or sushi.
INGREDIENTS serves 4
4- Opakapaka filets about 5-6 oz each, have your fish department guy make the filets for you, unless you know how to break down a fish.
Salt and White pepper to taste. (Sprinkle it over each filet)
Vegetable oil for frying.
Please do not crucify me, I know what your are thinking, "This fish is delicate why fry it?" Because I can. Hahah!
But we aren't going to kill it even further past its death already, so relax. Basically we will only fry the skin side crispy. Read you knuckleheads!
INGREDIENTS Cont.
Hot Teriyaki Sauce
1 cup soy sauce, Yamasa brand or Aloha
1/4 cup raw sugar
1 tsp. minced ginger
1/2 tsp. minced garlic
1 tbp. honey
1 tbp. or more of Sambal Oelek, (Garlic Pepper Sauce)
DIRECTIONS:
First you will need to fry the Opakapaka filets. Heat up about 1 cup of vegetable oil in a stainless steel skillet with lid. Heat up pan over medium high heat. Once hot. Place each filet skin side down on to the hot oil. And fry it but not burn it, making sure the skin is sizzling, turn heat down to low, and cover the pan.
This fish is delicate, so it will be a quick fry, the trick is, to cover the pan as soon as the skin is sizzling, turn heat down to low immediately. Cook for about 3 minutes, and using a slotted spatula plate it, and let it rest. The top of the filet, the meat should be tender like steamed, the skin crips.
MAKE THE SAUCE
In a small sauce pan, add all of the ingredients together and bring to a boil. Stirring to mix well. (No thickening agents needed, since the Opakapaka is soft and tender, we want a teri sauce to be soft as well) Off the heat, and spoon over each filet.
Serve with white rice.
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