Opah Baked in Pistachio Crust with Ginger Essence
Ginger and lotus root, both associated with Asian cooking, are used with this dish. Opah, or moonfish, is sealed in a crunchy pistachio crust and served on a bed of chopped vegetables. The crust is delicate and must be browned on medium, not high, heat; a two-step cooking process ensures a browned crust and completely cooked fish. Suggested accompaniments are stir-fried vegetables and steamed jasmine rice.
Ingredients
- Lotus Root - eight, 1/8-inch-thick slices
- Flour - for dredging
- Olive oil - for deep-frying
- Salt and freshly ground white pepper to taste
- Pistachio nuts - 1 cup, finely chopped
- Fresh bread crumbs - 1 cup,
- Tomatoes - 6, peeled, seeded and cut into 1/4-inch dice
- Green Onions - 4, green part only, chopped
- Extra-Virgin Olive Oil - 2 tablespoons
- Fresh Ginger - 1-1/2 tablespoons, minced
- Salt and freshly ground white pepper to taste
- Opah fillets - four, 6-ounce, or salmon fillets
- Eggs - 2, lightly beaten
- Green Onions - 2, green part only, chopped
Instructions
Dredge the lotus root in the flour to coat evenly. In a medium saucepan or deep skillet, heat 1 inch of oil until it ripples. Deep-fry the lotus root until crisp, about 1 minute. Drain on paper towels. Season with salt and pepper; set aside.
Grind the pistachio nuts and bread crumbs in a blender or food processor. In a medium bowl, mix the tomatoes and green onions together.
In a large saute pan or skillet over medium-high heat, heat 1 tablespoon of the olive oil and saute the ginger for 2 to 3 minutes, until fragrant. Add the tomato mixture, season with salt and pepper, and heat through. Set aside and let cool.
Preheat the oven to 350 F. Season the fish with salt and pepper, dredge in flour, then egg, then coat evenly with the nut mixture. In a large ovenproof saute pan or skillet over medium heat, heat the remaining 1 tablespoon olive oil and cook the fillets on each side for 3 minutes, or until lightly browned. Place in the preheated oven and cook for 6 minutes, or until the fish flakes easily.
To serve: Make a bed of the tomato mixture on each plate and sprinkle the entire plate, including the rim, with green onion. Place one piece of fish on each plate. Garnish with the lotus chips.
