Opakapaka Canoe House

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 16 ounces dry chinese egg noodles
• peanut oil (for frying)
• four opakapaka fillets (6-ounce each) or other -fleshed fish fillet (6-ounce each)
• salt & freshly ground black pepper
• olive oil, for searing
• 2 tablespoons peanut oil
• 12 littleneck clams or 12 other small clams, scrubbed
• 1 cup diced onion
• 1/4 cup minced fresh ginger
• 1 1/2 tablespoons minced garlic
• 1 lemongrass, stalk part only, cut diagonally into 2-inch pieces
• 1/2 cup chinese fermented black beans, rinsed
• 1/2 cup dry sherry
• 1/4 cup thai chili paste
• 1/2 cup chicken stock
• 12 sugar snap peas, halved diagonally
• 1 cup fresh corn or 1 cup frozen corn kernels
• 1 tomato, peeled and diced
• 1/4 cup garlic butter
• 4 fresh fresh cilantro stems
• 4 green onions, julienned and placed in ice water

Recipe

• 1 to make the noodle cake:
• 2 preheat the oven to 350°f
• 3 bring a large pot of water to a boil over high heat and add the noodles.
• 4 return to a boil and cook for 2 to 3 minutes, until tender.
• 5 drain.
• 6 heat a 5- or 6-inch nonstick skillet or saute pan over high heat.
• 7 while the noodles are still hot, place one-fourth of the noodles in the hot skillet, forming them into a pillow shape with a spatula or slotted spoon.
• 8 sear for 30 seconds, or until browned; loosen and flip the noodle cake.
• 9 sear on the second side.
• 10 remove with a slotted spoon or spatula and place in an ovenproof pan.
• 11 repeat with the remaining noodles, making a total of 4 cakes.
• 12 place the noodle cakes in the oven and bake for 15 minutes.
• 13 set aside; keep warm.
• 14 to prepare the fillets:.
• 15 preheat the oven to 350°f
• 16 season the fillets with salt and pepper.
• 17 heat a large ovenproof sauté pan or skillet over medium-high heat.
• 18 add 2 tablespoons oil and heat until rippling, then add 1 fillet and sear on each side for 30 seconds.
• 19 remove the fillet with a spatula and place on an ovenproof dish.
• 20 repeat with the remaining fillets, adding oil as needed.
• 21 the fish will be seared on the outside, and very rare inside.
• 22 bake for 15 minutes; set aside and keep warm.
• 23 make the sauce:.
• 24 heat a large skillet over medium-high heat and add the oil.
• 25 when the oil is hot, add the clams, onion, ginger, garlic, lemongrass and black beans.
• 26 saute for 1 minute, or until the vegetables are slightly translucent and beginning to brown.
• 27 pour the wine into the pan and stir to loosen the brown bits from the bottom.
• 28 add the chili paste, stock, peas, corn, tomato and butter.
• 29 stir, cover and cook until the clams open, 2 to 3 minutes.
• 30 remove any clams that have not opened and discard.
• 31 to serve:.
• 32 place a noodle cake in the center of each of 4 large shallow serving bowls.
• 33 lean a fish fillet against each cake.
• 34 spoon clams and sauce over and around the fillets and cakes, dividing the clams equally among the bowls.
• 35 garnish each with a cilantro sprig and a green onion curl.