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Meal Type

Cuisine

Rainbow Opakapaka

Demonstrated by: Chef Steven Chiang - Hilton Hawaiian Village's Golden Dragon.
Narcissus Festival on January 15, 1999.

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Ingredients:

Rainbow Opakapaka

  • 1/2 lb opakapaka (pink snapper) fillet
  • 1 egg white, beaten
  • 1 tablespoon cornstarch
  • 1 tablespoon salad oil
  • 3/4 cup salad oil for frying
  • 1 teaspoon minced ginger root
  • 1/4 cup diced honeydew
  • 1/4 cup diced cantaloupe
  • 1/4 cup diced pineapple
  • 2 tablespoons diced red bell pepper
  • 1/3 cup champagne
  • 1 teaspoon oyster sauce
  • 1 teaspoon sesame oil
  • Dash of salt and white pepper
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Directions:

  1. Cut fish into 2 x 1 x 1/2-inch slices.
  2. Combine egg white, the 1 tablespoon cornstarch, and the 1 tablespoon salad oil.
  3. Add fish and marinate for 10 minutes.
  4. Heat wok, add the 3/4 cup salad oil.
  5. Stir-fry fish until almost done, about 1/2 minute.
  6. Remove fish and drain most of the oil from wok.
  7. To wok, add the ginger, fruits, bell pepper, fish, champagne, and seasonings.
  8. Combine the 1 tablespoon cornstarch with the water; slowly stir into hot mixture.
  9. Cook, stirring constantly, until mixture thickens.

Makes 2 servings.

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