This recipe can be found at
http://goadrich.com/cgi-bin/recipe-book//showme.cgi?file=2006-7-21-18-4-10

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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

Ingredients

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

Equipment

  • Stock pot
  • Saute with metal handle
  • spatula

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.