Steamed Opah with Chinese Vegetables – Chef Brooke Tadena from the Hilton Hawaiian Village

8 oz.   Opah

1 Tbsp. Julienne Ginger

1 Tbsp. Vegetable Oil

1 Tbsp.  Chopped Garlic

2 pcs.     Baby bok choi, water blanched

2 pcs.     Choi sum, water blanched

4 pcs.     Baby carrots, water blanched

4 pcs.     Sliced shiitake mushroom

2 oz.        Ginger onion sauce

1 oz.        Soy Sauce

1 Tbsp.  Sesame Oil

1 Tbsp. Cilantro Leaves

1 Tbsp.  Julienne Scallions

1 Tbsp.  Chili oil

2 Tbsp.  Vegetable oil

To taste Salt

To taste Black pepper

Season Opah fillets with salt and pepper, top with ginger and shiitake mushrooms

Place on a plate to be placed in a steamer, steam for 3-4 minutes

In sautee pan medium heat, add vegetable oil and garlic until slightly brown

Add all the blanched vegetables and cook for 1 minute, add ginger onion sauce and toss until nice and glazed. Reserve until serving time.

When opah is cooked, top with soy sauce and sesame oil. Also top with cilantro and scallions.

Heat small pan with vegetable oil until smoking hot (be very careful!!!)

Pour oil on fish with oil sizzling

Plate vegetables and top with opah with all the remaining juices to make the sauce.

Finish dish with chili oil.  


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