Ingredients
2 lb. onaga*, cleaned
3 TB Aloha shoyu
1 TB vegetable oil
1 TB sesame seed oil
1 piece chung choi (salted turnip), rinsed, minced
2 tsp. ginger, peeled, grated
¼ c. + ¼ c. green onion, minced
1 bunch Chinese parsley, chopped
¼ c. vegetable oil
*Red snapper is a great alternative to onaga. Try to get the fish whole with skin on.
Cooking Process:
In a flat dish; combine soy sauce, 1 TB of vegetable oil, sesame seed oil and chung choi. Dip fish on both sides into mixture. Place on steamer; top with ginger and ¼ cup of green onion. Drizzle with soy sauce mixture. Steam 5-6 minutes, until cooked through. In a skillet over medium heat; warm oil. Drizzle over fish; top with remaining green onion and Chinese parsley.
Serves 4
by Deirdre K. Todd, Cooking Hawaiian Style | Read more:
Image: James Temple
[ed. This should work well with any whole firm, white-fleshed fish. You don't even need a steamer, just microwave so it's partly cooked, then throw in the oven in a shallow foil-covered pan with a little bit of water. Stuff with whatever you like... shrimp, bacon, sautéd scallops, mayonnaise, lap cheong... My brother uses smoking peanut oil to finish, drizzling over the cooked fish and garnish so it sizzles.]
[ed. This should work well with any whole firm, white-fleshed fish. You don't even need a steamer, just microwave so it's partly cooked, then throw in the oven in a shallow foil-covered pan with a little bit of water. Stuff with whatever you like... shrimp, bacon, sautéd scallops, mayonnaise, lap cheong... My brother uses smoking peanut oil to finish, drizzling over the cooked fish and garnish so it sizzles.]
