Opakapaka Canoe House

Recipe by lazyme
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

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.