Chef Wade Ueoka’s Mochi Crusted Opakapaka

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Chef Wade Ueoka, the “W” in MW restaurant joined us on Cooking Hawaiian Style to prepare a dish that he actually serves in his restaurant: mochi crusted opakapaka. Wade and his wife Michelle take local comfort food to the next level at their highly-acclaimed restaurant.

Chef-Wade-Ueokas-Mochi-Crusted-Opakapak
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Chef Wade Ueoka’s Mochi Crusted Opakapaka

Chef Wade Ueoka, the "W" in MW restaurant joined us on Cooking Hawaiian Style to prepare a dish that he actually serves in his restaurant: mochi crusted opakapaka. Wade and his wife Michelle take local comfort food to the next level at their highly-acclaimed restaurant.
Prep Time15 mins
Active Time6 mins
Total Time30 mins
Course: Main Course
Cuisine: Hawaiian Seafood Recipes, Japanese, Seafood
Keyword: OC16, chef wade ueoka, mochi, crusted, opakapaka, seafood, hawaii
Yield: 1 Serving.
Calories: 5603kcal
Author: Chef Wade Ueoka

Materials

Opakapaka

  • 2 pounds opakapaka, cut on the bias into 6 portions
  • 1/4 cup canola oil
  • 6 blocks kiri mochi, grated
  • 1 teaspoon furikake
  • Kosher salt
  • 18 ounces somen, cooked

Yuzu Kosho Soy Vinaigrette

  • 8 ounces shoyu
  • 8 ounces rice wine vinegar
  • 8 ounces sugar
  • 6 ounces water
  • 4 ounces canola oil
  • 1 ounce sesame oil
  • 1 ounce sesame seeds, toasted
  • 2 tablespoons yuzu kosho
  • 25 grams kudzu

Instructions

Opakapaka

  • In a large saute pan, heat the canola oil over medium-high heat.
  • Season the opakapaka filets on both sides with Kosher salt.
  • Mix the grated mochi and the furikake together, then divide the mochi mixture into 6 portions.
  • One at a time, take 1/2 of each portion of grated mochi mixture and place it in the pan.
  • Top with a fish filet and cover the filet with the remaining 1/2 portion of mochi.
  • When the bottom side of the mochi is lightly browned, flip the fish over and brown the other side.
  • When the fish is cooked, remove from the pan, and place on paper towels; the fish should take 5 to 6 minutes to cook.

Yuzu Kosho Soy Vinaigrette

  • In a medium size pot, place the inside the soy sauce, rice vinegar, sugar, and water-bring to a boil.
  • Mix the kudzu with water to make a slurry.
  • Thicken the liquid with the slurry.
  • Mix in the sesame oil, canola oil, sesame seeds, and yuzu kosho.

How To Serve

  • Serve opakapaka with somen on the side.
  • Drizzle vinaigrette on the fish and somen.

Nutrition

Calories: 5603kcal | Carbohydrates: 662g | Protein: 286g | Fat: 231g | Saturated Fat: 23g | Cholesterol: 336mg | Sodium: 17320mg | Potassium: 6206mg | Fiber: 7g | Sugar: 228g | Vitamin A: 962IU | Vitamin C: 23mg | Calcium: 849mg | Iron: 23mg
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