Opakapaka Canoe House
- Ready In:
- 1hr
- Ingredients:
- 21
- Serves:
-
4
ingredients
-
Noodle Cakes
- 16 ounces dry Chinese egg noodles
- peanut oil (for frying)
-
Fish
- four opakapaka fillets (6-ounce each) or other white-fleshed fish fillet (6-ounce each)
- salt & freshly ground black pepper
- olive oil, for searing
-
Canoe House Sauce
- 2 tablespoons peanut oil
- 12 littleneck clams or 12 other small clams, scrubbed
- 1 cup diced onion
- 1⁄4 cup minced fresh ginger
- 1 1⁄2 tablespoons minced garlic
- 1 lemongrass, stalk white part only, cut diagonally into 2-inch pieces
- 1⁄2 cup chinese fermented black beans, rinsed
- 1⁄2 cup dry sherry
- 1⁄4 cup thai chili paste
- 1⁄2 cup chicken stock
- 12 sugar snap peas, halved diagonally
- 1 cup fresh corn or 1 cup frozen corn kernels
- 1 tomatoes, peeled and diced
- 1⁄4 cup garlic butter
-
Garnish
- 4 fresh fresh cilantro stems
- 4 green onions, julienned and placed in ice water
directions
-
TO MAKE THE NOODLE CAKE:
- Preheat the oven to 350°F
- Bring a large pot of water to a boil over high heat and add the noodles.
- Return to a boil and cook for 2 to 3 minutes, until tender.
- Drain.
- Heat a 5- or 6-inch nonstick skillet or saute pan over high heat.
- While the noodles are still hot, place one-fourth of the noodles in the hot skillet, forming them into a pillow shape with a spatula or slotted spoon.
- Sear for 30 seconds, or until browned; loosen and flip the noodle cake.
- Sear on the second side.
- Remove with a slotted spoon or spatula and place in an ovenproof pan.
- Repeat with the remaining noodles, making a total of 4 cakes.
- Place the noodle cakes in the oven and bake for 15 minutes.
- Set aside; keep warm.
-
TO PREPARE THE FILLETS:
- Preheat the oven to 350°F
- Season the fillets with salt and pepper.
- Heat a large ovenproof sauté pan or skillet over medium-high heat.
- Add 2 tablespoons oil and heat until rippling, then add 1 fillet and sear on each side for 30 seconds.
- Remove the fillet with a spatula and place on an ovenproof dish.
- Repeat with the remaining fillets, adding oil as needed.
- The fish will be seared on the outside, and very rare inside.
- Bake for 15 minutes; set aside and keep warm.
-
MAKE THE SAUCE:
- Heat a large skillet over medium-high heat and add the oil.
- When the oil is hot, add the clams, onion, ginger, garlic, lemongrass and black beans.
- Saute for 1 minute, or until the vegetables are slightly translucent and beginning to brown.
- Pour the wine into the pan and stir to loosen the brown bits from the bottom.
- Add the chili paste, stock, peas, corn, tomato and butter.
- Stir, cover and cook until the clams open, 2 to 3 minutes.
- Remove any clams that have not opened and discard.
-
TO SERVE:
- Place a noodle cake in the center of each of 4 large shallow serving bowls.
- Lean a fish fillet against each cake.
- Spoon clams and sauce over and around the fillets and cakes, dividing the clams equally among the bowls.
- Garnish each with a cilantro sprig and a green onion curl.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
8724165"