Steamed onaga hawaiian style
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Whole Onaga (red snapper), |
| Cleaned and filleted | ||
| ½ | cup | Ginger, fine julienned |
| 3 | cups | Shiitake mushrooms, |
| Julienne | ||
| 3 | tablespoons | Sesame oil |
| 1 | Garlic clove, minced | |
| 4 | cups | Steamed rice |
| ⅓ | cup | Green onions, fine julienne |
| ⅓ | cup | Cilantro |
| 4 | cups | Stir fried vegetables |
| ½ | cup | Soy sauce |
| 1 | tablespoon | Sesame seeds |
Directions
Season the Onaga portions (about 6 to 8 ounces per person), add the julienne of ginger on the top of the fish on the skin side. Steam for 15 to 20 minutes. Saute the shiitake mushrooms with a tablespoon of sesame oil and add chopped garlic, set aside. When Onaga is cooked, place the fish on top of the rice. Place the shiitake mushrooms, green onions, and cilantro on top of the Onaga. Place the stir-fried vegetables around it. Pour the soy sauce over the fish.
Heat the rest of the sesame oil and pour over dish to sear the garnish. Finish with toasted sesame seeds.
This dish could be made with other types of fish.
Yield: 4 servings
GOURMET GETAWAYS SHOW # GG1A05 Recipe from Chef Eric Leterc, Executive Sous -Chef, Manele Bay Hotel