Chinese steamed opakapaka From the Kitchen of Russel Siu, 2006-07-21 Chinese steamed opakapaka with black beans and julienne of vegetables. From Chefs in Paradise.

Prep Time:  20 minutes Cook Time:  20 minutes Categories:  Other  Dinner Yields:  4

Directions

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.