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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!
Posted By: As Seen On OC16
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Soup
Cuisine Hawaiian Seafood Recipes, Local
Calories 88 kcal


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



  • Bring water to boil.  Put all ingredients in cheesecloth and wrap.  
  • Add cheesecloth to pot, allow to simmer for 30-45 minutes


  • 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
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