Opah or moonfish is a colorful, delicious and fatty fish from Hawaii.
In this preparation we’re highlighting Mardi Gras and something we would find in New Orleans Cajun style cuisine.
Lightly fried okra and two different versions of remoulade sauce with some scallion rice, round out this plate.
Blackened Opah with Tempura Fried Okra, Scallion Rice and Remoulade Sauce
Chef and a Baker: Chef and a Baker
Recipe type: Main
- 5 or 6 ounce Opah filet
- Cajun Blackening spice
- Fresh okra
- Tempura batter
- Freshly made sushi rice
- Remoulade sauce
- Turmeric spice
- Green onion (scallions)
- Rice vinegar
- Pea shoots
- Lemon and lime wedges for garnish
- Blacken Opah and hard sear in a cast iron pan.
- Fry okra in a tempura batter
- Make sushi rice, finish with rice vinegar and scallions
- Make remoulade sauce, take one cup of finished sauce and put blender with 1 teaspoon of turmeric for smooth texture and bright color
- Spoon remoulade sauce on plate, center rice, place fish on rice, pile okra on sauce. Put blended remoulade sauce in squirt bottle and lattice top of the fish. Garnish with pea shoots, lemon and lime wedge.