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Chef Adam Tabura shows us yet again how to make full use of a freshly caught opakapaka (snapper). For this delicious soup, he puts the leftover bones, skin and aromatics into a pot of boiling water to create this amazing soup!
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Chef Adam Tabura’s Opakapaka Soup
Chef Adam Tabura shows us yet again how to make full use of a freshly caught opakapaka (snapper). For this delicious soup, he puts the leftover bones, skin and aromatics into a pot of boiling water to create this amazing soup!
Ingredients
Basic Broth:
- Leftover fish bones, skin etc
- 6 cups water
- 1 stalk lemon grass, crushed
- 1 bay leaf
- 2 tablespoons vinegar
- 2 tablespoons salt
- pepper
- black peppercorns
- 1 piece ginger
- lemon / lime slices
In Soup Bowl (Garnish):
- 2 ounces fresh snapper sliced thinly
- 1 piece lemon grass
- Handful tomatoes chopped
- Handful cilantro
- Handful tofu diced
- Green onions sliced
- Ginger minced
- Garlic minced
- Chili pepper / Jalapeno
- Fresh lemon
- paste Chili
Instructions
Broth:
- Bring water to boil. Put all ingredients in cheesecloth and wrap.
- Add cheesecloth to pot, allow to simmer for 30-45 minutes
Serving:
- Build each soup bowl by putting a little bit of each ingredient into bowl, top with raw sliced fish, then top with hot soup.
- The fish and aromatic vegetables will cook to perfection from the heat of the broth. Season with salt if necessary.
Nutrition
Calories: 88kcalCarbohydrates: 6gProtein: 12gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 21mgSodium: 14063mgPotassium: 415mgFiber: 1gSugar: 1gVitamin A: 73IUVitamin B1: 1mgVitamin B5: 1mgVitamin C: 2mgCalcium: 86mgIron: 2mg
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