Steamed Opah Moonfish Food

THE BEST BEEF STEW - SAM CHOY

Steps:

• Sprinkle beef with salt and pepper, then dust with flour.
• Brown meat with garlic, minced onion, and celery leaves about 10 minutes on medium or low-medium, until well browned.
• Keep stirring to avoid burning.
• Drain oil.
• Add beef and chicken broth and tomato paste.
• Bring to a boil, then reduce to simmer.
• Cover and let cook about 1 hour, or until beef is tender.
• Add carrots and potatoes and cook 5 minutes.
• Add onion chunks and celery and cook 10 minutes more.
• Adjust seasonings with salt and pepper.
• Mix some mochiko with some water (about 2 tablespoons each) to thicken if desired.

SEARED OPAH (MOONFISH) WITH VINE-RIPE TOMATO GARLIC BUTTER

Steps:

• Make the Tomato Concasse: (The French word means to roughly chop).
• Remove the core of the tomato with the tip of a small knife.
• At the other end, lightly score (just break the skin) of the tomato by cutting an X.
• Plunge the tomatoes into a pot of rapidly boiling water for 10 seconds (blanch).
• Remove the tomatoes with a slotted spoon and place into a bowl of ice water or under cold running water to halt the cooking process (this process is called 'refreshing').
• The peel should now just slip off; if the tomatoes are not quite ripe, they may need to be blanched and refreshed again.
• Place the tomatoes on a cutting board with the core side down and cut in half.
• Remove the seeds with a teaspoon and discard.
• Roughly chop the tomatoes to the desired size.
• Gently cook the shallots and the tomatoes in butter without coloring them (this is called sweating) for 5 minutes and set aside until required.
• For the Fish:.
• Heat the saute pan on medium heat until hot.
• Add in oil; season both sides of fillets with salt and pepper.
• Sear on both sides until medium done, approximately 4 - 5 minutes total depending on thickness of fish.
• Remove from pan; add garlic; stir consistently.
• Add tomato concasse, lemon juice and white wine on medium heat; let reduce until most liquid is gone.
• On low heat, add in butter a little at a time.
• Remove from heat; add in chopped parsley and season.

SIMPLY SEARED OPAH

Steps:

• Sqeeze lemon all over both sides of fish. Salt and pepper both sides of fish. Heat olive oil in frying pan. Sear fish over high heat for about 3-4 minutes per side. Serve.

STEAMED OPAH (MOONFISH)

Steps:

• To prepare this dish you need a steamer, or you can improvise like the Chinese do with a regular covered pot into which you put a bowl upside down with a plate on top.
• Season the opah with salt and pepper and marinate in the olive oil and wine for 20 to 30 minutes.
• Mix Ginger Pesto ingredients.
• Arrange the fish in your steamer and spread about 1 teaspoon of pesto on each fillet.
• Steam for 6 to 8 minutes, or until done.
• Serve on top of a dollops of Garlic Mashed Potatoes, surrounded by Ginger Cream Sauce.
• To make the sauce, combine cream, mushrooms, shoyu and ginger.
• Bring to a boil, lower heat and let simmer until reduced to the consistency you prefer.
• Fold in Chinese parsley and adjust seasonings with salt and white pepper.

CHINESE STEAMED WHOLE FISH WITH GREEN ONION AND GINGER

Steps:

• Scale and clean fish, leave head and tail on as long as it can fit into the steamer.
• Place cleaned fish on a heat proof dish that fits into your steamer.
• Rub fish inside and out with salt, garlic and a pinch of the ginger.
• Stuff the fish cavity with lup cheong, and sprinkle some of the sausage on top.
• place in steamer and steam for 8-10 minutes.
• In a small saucepan, heat peanut oil until it starts to sizzle.
• Remove fish from steamer when done. Sprinkle scallions, remaining ginger and cilantro sprigs on top of fish.
• Pour hot oil on top of fish and let it sizzle. Top with soy sauce.
• Fish with firm meat such as coho salmon, halibut fillets, mullet, pacific threadfin (moi), trout, bass or other snappers can be used.
• A wok can be used to make a steamer. You will need to find a round cake cooling rack or grill rack to fit the wok. Place the water in the bottom of the wok and place the dish of fish on the rack and cover the wok with a lid or aluminum foil. Do not let the water evaporate and clean and oil the wok immediately or it will start to rust.