Opah Baked In A Pistachio Crust With Ginger Essence

Recipe Ingredients

2 cups	474ml	Oil - for frying
8		Lotus root - very thinly sliced
		Flour - for dredging
6		Vine ripened tomatoes - seeded, diced
1 cup	237ml	Fernshoots, fresh from Waipio - (optional)
4		Green onions - sliced
1 tablespoon	15ml	Minced ginger
		Salt - to taste
		Freshly-ground white pepper - to taste
1 cup	146g / 5.1oz	Finely-chopped pistachios
1 cup	146g / 5.1oz	Fresh bread crumbs
4		Opah (moonfish) fillets - (6 oz ea)
		(or substitute salmon)
1/2 cup	31g / 1.1oz	Flour
2		Eggs - lightly beaten
2 tablespoons	30ml	Extra-virgin olive oil

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Corey A. Waite, Executive Chef at Hapuna Beach Prince Hotel, HI - From the TV FOOD NETWORK - (Show # CL-8885 broadcast 05-15-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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