Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Whole Opakapaka - scaled/cleaned |
| 1 cup | All-purpose flour |
| 4 cups | Soybean oil |
| 1 tablespoon | Olive oil |
| 1 teaspoon | Oriental sesame oil |
| 1 teaspoon | Minced garlic |
| 1 teaspoon | Minced fresh ginger |
| 1 teaspoon | Minced sweet onion |
| 1 teaspoon | Fermented black beans - rinsed/chopped |
| 2 \N | Jalapeno chili - seeded and minced |
| ¾ cup | Dry white wine |
| 1½ cup | Unsalted butter |
| ¼ cup | Chopped green onion |
Directions: Using a small sharp knife, make ½" deep cuts all over the fish, spacing the cuts 1" apart. Dredge the fish in flour and shake off excess. Heat the soybean oil in a wok over medium heat to 350 degrees. Add the Opakapaka and cook for 3 minutes per side. Remove and drain on paper towels. Heat the olive oil and sesame oil in a large saut‚ pan. Add the garlic, ginger, sweet onion and black beans. Cook for 1 minute, then add the chili. Add the white wine and butter and boil until reduced to ¾ cup, whisking frequently. Mix in the green onions. Place fish on plate and serve sauce over fish.
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