Recipes
Ingredients
Conversions
Gram Conversions
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
Videos
Popular Features:
Cooking Videos
Join now!
Sign In
View Cart
Recipes
Ingredients
Conversions
Gram Conversions
Gram Conversion Calculators
Grams To Cups Conversions
Gram Conversions - Ingredients By Category
Gram Calculator - Simple
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
g
Recipes
Basil-Scented Onaga
Basil-Scented Onaga
Basil-Scented Onaga
photo credit: Ev Thomas
"This recipe is from my new pacific Rim Cookbook by Roy Yamaguchi with John Harrison Ten Speed Press copyright 2005".
The preparation for the onaga in the recipe which makes for an attractive presentation can also be used for mahimahi, snapper, or other firm-fleshed white fish. In putting together the flavors for the risotto, I was swayed by the winning combination of two ingredients I love to use: fresh, young local asparagus from Waialua, on Oahu's North Shore, grown by Dean Okimoto, and tender Waimanalo corn, also grown for Roy's by Dean on the islands windward side.
Prep
N/A
|
Total
N/A
|
Serves
4
Print
0
1
2
3
4
5
Be the first to rate!
0
Browse More In
Fish
Hawaiian
Celebrity Chef Recipes
Email
Ingredients
Basil-Scented Onaga:
2
tablespoons
unsalted butter
4
large
fresh basil leaves
4
(7
ounce) Onaga fillets
4
fresh
basil leaves for garnish
Risotto:
3
tablespoons
unsalted butter plus 4- butter softened
2
tablespoons
canola oil
2
shallots
minced
2
cups
Japanese short-grain-rice
3
cups
chicken stock plus more as needed
1/4
cup
kernels (about 1 ear)
1/4
cup
sliced asparagus
2
tablespoons
diced tomato
2
tablespoons
diced shitake mushrooms caps
Salt and freshly ground pepper
Instructions
To prepare the risotto, melt the 3 tablespoons butter with the oil in a saucepan over medium heat. Add the shallots and sauté for 1 to 2 minutes or until translucent. Add the rice and stir for 1-minute. Add the 3 cups stock, bring to a simmer, and decrease the heat to medium-low. Stir constantly with a spoon for 15 to 20 minutes, or until the liquid just absorbed. Add the corn, asparagus, tomato and mushrooms and continue to cook, adding more stock if necessary, 5 to 10 minutes longer, or until the rice is al dente, and the vegetables are tender. Season with salt and pepper to taste and stir in the 4 tablespoons butter to finish.
Meanwhile prepare the onaga: Melt the 2 tablespoons butter in a sauté pan or skillet set over medium heat. Place a basil leaf on each fillet, season with salt and pepper to taste and sauté for about 2 minutes on each side, or until opaque throughout. Spoon the risotto onto each warmed serving plate and smooth out to make a bed for the fish. Arrange the onaga fillets on top of the risotto. Garnish each with a fresh basil leaf.
Additional Notes
salt and freshly ground black pepper
Reviews
[0]
Please login to submit a review
Be the first to review this!
You May Also Like
Honey Macadamia-Nut Crusted Papio
Salmon With Dijon Sauce
Tropical Ponzu Sauce
Featured Recipes
Roasted Chile Queso Dip
Use this Roasted Chile Queso Dip as a dipper for warmed tortillas, tortilla chips or even chicken or meat skewers.
Sopes
Sopes are specially made thick tortillas with raised edges. They are about 3 inches in diameter and are available at specialty Latin American Markets. Uses epazote, queso fresco, avocado, chicken brea
Pork Chile Verde
This recipe for chile verde uses fresh or canned chiles and tomatillos. Optional garnishes include cilantro and cracklings.
Lisa Fain’s Sour Cream-Chicken Enchiladas
Chicken is baked then shredded. The enchiladas are rolled with chicken, onion, chiles, tomatillo sauce and sour cream. These enchiladas are even better the next day and freeze well too. Makes 24 enchiladas.
Shrimp Fajitas
A seafood version of an otherwise well known meat dish. The name "fajitas" refers to the type of me
Blood Orange Margarita
Recipe for a Blood Orange Margarita with sugar, triple sec, tequila and fresh blood orange juice.