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.

Print

0 from 0 votes

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