Opah With Ginger Recipes

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.

Steps:

• 1. 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.
• 2. Season the opah with salt and pepper and marinate in the olive oil and wine for 20 to 30 minutes.
• 3. 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.
• 4. Serve on top of a dollops of Garlic Mashed Potatoes, surrounded by Ginger Cream Sauce.
• 5. 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.

Steps:

• Season fish well with salt. In a large sauté pan, heat oil over medium heat. Add shallot, garlic, ginger and chile, and cook, stirring often until they become translucent, about 2 minutes. Season with salt.
• Add coconut milk, fish sauce and brown sugar, and whisk together until combined and sugar dissolves. Bring mixture to a gentle simmer. Add cod fillets and turn the heat down to low. Cover and cook until cod is just cooked through and opaque, about 6 to 8 minutes. Carefully remove the fish and plate in bowls.
• Add bok choy to the coconut milk broth and turn heat to medium-low. Cook bok choy until leaves are wilted and stems are tender, about 1 to 2 minutes.
• Divide bok choy evenly alongside the fish and ladle the coconut milk broth over each portion. Top with cilantro, scallions and a good squeeze of lime, and serve with remaining wedges on the side. Garnish with flaky salt, if desired.

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.