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!
Posted By: As Seen On OC16
Prep Time 5 minutes mins
Cook Time 45 minutes mins
Total Time 50 minutes mins
Course Soup
Cuisine Hawaiian Seafood Recipes, Local
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
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.
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
Keyword OC17, Chef Adam Tabura, Opakapaka Soup, soup recipes, hawaii soup recipe, snapper, delicious soup, leftover bones, amazing soup