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Steamed Chinese Style Ginger Opakapaka

Featured in the Honolulu Star-Advertiser on October 3, 2018.

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Ingredients:

Steamed Chinese Style Ginger Opakapaka

  • 1 pound opakapaka or other firm white fish
  • 2 cups water
  • 1 teaspoon peanut oil
  • 2 tablespoons julienned ginger
  • 1/4 cup julienned green onions
  • 1/4 cup chopped Chinese parsley

Sauce:

  • 3 tablespoons low-sodium shoyu
  • 2 tablespoons rice wine
  • 1 tablespoon Chinese black bean paste
  • 1 teaspoon minced ginger
  • 1 teaspoon garlic

Directions:

  1. In a medium bowl, mix sauce ingredients.
  2. Place fish in bowl and marinate for 30 minutes.
  3. In a 6-quart multi-cooker, add 2 cups of water and steamer basket.
  4. Remove fish from marinade and place in steamer basket.
  5. Secure lid and close sealing valve.
  6. Reserve marinade.
  7. Adjust manual setting and cook at low pressure for 2 minutes.
  8. When fish is done, immediately activate quick-release valve according to manufacturer's instructions.
  9. Once depressurized, plate fish.
  10. In a medium saute pan, heat oil on medium high heat.
  11. Once hot, add ginger and saute for 10 seconds, add green onions and Chinese parsley and stir fry.
  12. Add marinade and let boil until cooked through.
  13. Pour over fish and serve immediately.

Serves 2.

Tip: Although cooking under pressure requires less liquid than conventional cooking since there is less evaporation, always use the recommended amount liquid to make sure you have enough to prevent burning.

Approximate Nutrient Analysis per serving (not including salt to taste):
660 calories, 33 g fat, 18 g saturated fat, 95 mg cholesterol, 770 mg sodium, 66 g carbohydrate, 1 g fiber, 9 g sugar, 25 g protein

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