Best 6 Opah With Ginger Recipes

Opah is a unique and tasty fish that can be found in the waters of Hawaii and other parts of the world. It is sometimes called moonfish because of its round shape and large eyes. It has a mild flavor and a firm texture that makes it ideal for a variety of cooking methods. One of the most popular ways to prepare opah is to cook it with ginger. Ginger is a spice that is known for its pungent flavor and its ability to enhance the flavor of other ingredients. When opah and ginger are combined, the result is a delicious and aromatic dish that is sure to please even the most discerning palate. In this article, we will explore the best recipes for cooking opah with ginger. We will provide step-by-step instructions, as well as tips and tricks to ensure that your opah dish is cooked to perfection.

Here are our top 6 tried and tested recipes!

SIMPLY SEARED OPAH

Simply Seared Opah image

I couldn't find a simple recipe for opah (also known as moonfish) so I just seared it and it was so good. The flavor of the fish can stand on its own.

Provided by trixiefaux

Categories < 15 Mins

Time 10m

Yield 2 serving(s)

Number Of Ingredients 4

Ingredients

1/2 a lemon
extra virgin olive oil
1 lb fish, opah
salt and pepper

Steps:

Sqeeze lemon all over both sides of fish. Salt and pepper both sides of fish. Heat olive oil in frying pan. Sear fish over high heat for about 3-4 minutes per side. Serve.

STEAMED FISH WITH GINGER

Steamed Fish with Ginger image

If you like fish or even anything about Chinese food you'll love this recipe.

Provided by lenochka

Categories World Cuisine Recipes Asian Chinese

Time 25m

Yield 2

Number Of Ingredients 9

Ingredients

1 pound halibut fillet
1 teaspoon coarse sea salt or kosher salt
1 tablespoon minced fresh ginger
3 tablespoons thinly sliced green onion
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 tablespoon peanut oil
2 teaspoons toasted sesame oil
¼ cup lightly packed fresh cilantro sprigs

Steps:

Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.
Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over; be careful. Garnish with cilantro sprigs and serve immediately.

Nutrition Facts : Calories 360.6 calories, Carbohydrate 2 g, Cholesterol 72.6 mg, Fat 16.8 g, Fiber 0.5 g, Protein 48.1 g, SaturatedFat 2.6 g, Sodium 1908 mg, Sugar 0.4 g

GINGER GLAZED MAHI MAHI

Ginger Glazed Mahi Mahi image

This Ginger Glazed Mahi Mahi is bursting with flavor and combines both sweet and sour taste sensations. The 30 minute prep time includes 20 minutes to marinate. This recipe is a snap and so delicious. You'll love it!

Provided by DECODIANA

Categories Seafood Fish Mahi Mahi

Time 37m

Yield 4

Number Of Ingredients 9

Ingredients

3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
1 clove garlic, crushed or to taste
2 teaspoons olive oil
4 (6 ounce) mahi mahi fillets
salt and pepper to taste
1 tablespoon vegetable oil

Steps:

In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

Nutrition Facts : Calories 258.7 calories, Carbohydrate 16 g, Cholesterol 124.1 mg, Fat 7 g, Fiber 0.2 g, Protein 32.4 g, SaturatedFat 1.2 g, Sodium 829.8 mg, Sugar 14.8 g

OPAH BAKED IN A PISTACHIO CRUST WITH GINGER ESSENCE

Opah Baked in a Pistachio Crust with Ginger Essence image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 cups oil for frying
8 pieces lotus root, very thinly sliced
Flour for dredging
6 vine ripened tomatoes, seeded and diced
1 cup fernshoots, fresh from Waipio (optional)
4 green onions, sliced
1 tablespoon minced ginger
Salt and white pepper to taste
1 cup pistachios, chopped finely
1 cup fresh bread crumbs
4 fillets (6 ounces each), Opah (moonfish), or substitute salmon
1/2 cup flour
2 eggs, lightly beaten
2 tablespoons extra virgin olive oil

Steps:

Preheat oil for frying and oven to 350 degrees. Dredge the lotus root in flour and deep fry until crispy. In a separate bowl mix the tomatoes, fernshoots, and green onions. In saute pan sweat the ginger and add the tomato mixture. Season. Take off the stove and leave at room temperature.
In a small mixing bowl, mix the nuts and the bread crumbs. Season the fish with salt and pepper and dredge in flour, dip in egg and then dip in nut mixture. Make sure the fish is evenly coated. In a small teflon saute pan heat oil and saute and brown both sides and place in oven until cooked through. Place tomato mixture on plate with fish served on top. Garnish with lotus chips.

GRILLED HAWAIIAN OPAH WITH CANDIED LEMONS AND HERB SALAD

Grilled Hawaiian Opah with Candied Lemons and Herb Salad image

I really love opah because it rides the perfect line between steaky fish like swordfish and flakier fish like mackerel. It seemed like the perfect amount of metropolitan drama for Ben who loves every aspect of catching, cutting and preparing the fish he eats. I have done this with a large Spanish mackerel and a bluefish as well. The bitterness of the lemon rounds, melded with the natural sweetness of the saffron and honey really illuminates the otherwise mild flavor of this fish.

Provided by Alex Guarnaschelli

Categories main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 12

Ingredients

1/4 cup baby dandelion greens
1/4 cup picked fresh parsley leaves
1 small bunch fresh chives, sliced into 1-inch pieces
2 to 3 tablespoons honey
2 teaspoons saffron, chopped
1/4 teaspoon freshly ground black pepper, plus more for seasoning
Pinch kosher salt
2 lemons, 1 thinly sliced into rounds, 1 squeezed for juice
12 ounces Hawaiian opah (from belly or loin), skin removed, cut into 2 to 2 1/2-inch-thick steaks
Sea salt flakes, such as Maldon
2 tablespoons olive oil, plus more for brushing fish
1/2 cup picked fresh basil leaves

Steps:

Preheat the grill or a grill pan over high heat.
Combine the honey, saffron, pepper, kosher salt, lemons and 2 to 3 tablespoons water in a small saucepan and stir to combine. Simmer gently over medium heat, stirring occasionally and adding more water or honey as needed, until the consistency thickens and the lemon slices start to break down, about 25 minutes.
Meanwhile, sprinkle the opah on both sides with sea salt and pepper and lightly coat with the olive oil. Make sure the grill surface is clean, and then grill the fish on one side on the hottest part of the grill about 5 minutes, rotating halfway through to create diamond grill marks after about 3 minutes. Flip the fish using a fish spatula and repeat on the opposite side, cooking until fish is medium-rare, almost medium, another 4 to 5 minutes. Squeeze the lemon juice over the fish just before removing it from the grill and transfer to a serving plate. Brush the tops of the fish with a hint of olive oil and then cover with the candied lemons, followed by the basil, dandelion greens, parsley and chives.

STEAMED OPAH (MOONFISH)

Steamed Opah (Moonfish) image

A very simple way to prepare opah, from Cooking From the Heart with Sam Choy, a well known chef in Hawaii.

Provided by lazyme

Categories < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

4 (6 ounce) opah fillets
salt and pepper, to taste
3 tablespoons olive oil
2 tablespoons white wine
1 tablespoon cilantro, minced
1 tablespoon green onion, minced
1 tablespoon ginger, minced
1 1/2 tablespoons light vegetable oil
salt, to taste
white pepper, to taste
2 cups heavy cream
1 cup shiitake mushroom, sliced
1 tablespoon shoyu
1 tablespoon fresh gingerroot, sliced thinly, then finely julienned into shreds
1 tablespoon fresh cilantro, minced
salt, to taste
white pepper, to taste

Steps:

To prepare this dish you need a steamer, or you can improvise like the Chinese do with a regular covered pot into which you put a bowl upside down with a plate on top.
Season the opah with salt and pepper and marinate in the olive oil and wine for 20 to 30 minutes.
Mix Ginger Pesto ingredients.
Arrange the fish in your steamer and spread about 1 teaspoon of pesto on each fillet.
Steam for 6 to 8 minutes, or until done.
Serve on top of a dollops of Garlic Mashed Potatoes, surrounded by Ginger Cream Sauce.
To make the sauce, combine cream, mushrooms, shoyu and ginger.
Bring to a boil, lower heat and let simmer until reduced to the consistency you prefer.
Fold in Chinese parsley and adjust seasonings with salt and white pepper.

Nutrition Facts : Calories 560.6, Fat 59.5, SaturatedFat 29.2, Cholesterol 163, Sodium 272.3, Carbohydrate 5.1, Fiber 0.3, Sugar 0.4, Protein 2.9

Tips:

Choose the freshest opah possible. Look for fish with bright, clear eyes and firm, pink flesh.
If you can't find fresh opah, frozen opah is a good substitute. Just be sure to thaw it completely before cooking.
Opah can be cooked in a variety of ways, including baking, grilling, pan-frying, and steaming. No matter how you choose to cook it, be sure to not overcook it, as this will make the fish dry and tough.
Opah pairs well with a variety of flavors, including lemon, ginger, garlic, and herbs. It is also a good choice for ceviche and sashimi.
If you are serving opah as a main course, pair it with a light side dish, such as roasted vegetables or a salad.

Conclusion:

Opah is a delicious and versatile fish that can be cooked in a variety of ways. It is a good source of protein and omega-3 fatty acids, and it is also low in mercury. Whether you are looking for a light and healthy meal or a special occasion dish, opah is a great choice.