Opakapaka with Sesame-Chili Sauce
A halo of fresh asparagus and a flavorful sauce made with ginger and chili make a healthful dish look and taste spectacular. At heart, this is a simple fillet of perfectly cooked fish.
- Asparagus Stalks - 24
- Opakapaka - four, 6-ounce (alt. other white-fleshed fish fillets)
- Asian sesame oil - 1/2 cup
- Ginger - 1 teaspoon, minced, fresh
- Hawaiian or Thai Chili - 1, finely diced, or pinch of red pepper flakes
- Green Onion - 2 tablespoons, finely chopped, white part only
- Soy Sauce - 1/4 cup
- Fresh cilantro sprigs - 8, stemmed
Holding an asparagus stalk in both hands, bend the stalk until it snaps off. Discard the tough lower end. With a small, sharp knife, score the skin of the fish in a criss-cross pattern. Place the asparagus and opakapaka over simmering water in a covered steamer for 5 minutes, until the fish is opaque on the outside but translucent in the center. The asparagus will be crisp-tender.
In a saute pan or skillet over high heat, heat the oil and saute the ginger, chili, and half the green onions for 12 seconds. Add the soy sauce and bring to a boil for 30 seconds.
To serve: Place a fillet in the center of each serving plate. Pour the sauce over the fillets. Place 6 asparagus stalks single file around each plate, overlapping the tip of one over the lower end of the next. Garnish the fish with the cilantro sprigs and remaining green onion.