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Chef Adam Tabura's Opakapaka Soup

Chef Adam Tabura shows us yet again how to make full use of a freshly caught opakapaka (snapper).  For this delicious soup, he puts the leftover bones, skin and aromatics into a pot of boiling water to create this amazing soup!

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Prep Time: 5 | Cook Time: 30-45 | Ready In: 35-50
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Basic Broth:

  • Leftover fish bones, skin etc
  • 6 cups water
  • 1 stalk lemon grass, crushed
  • 1 bay leaf
  • 2 tablespoons vinegar
  • 2 tablespoons salt
  • pepper
  • black peppercorns
  • 1 piece ginger
  • lemon/lime slices

In Soup Bowl (Garnish):

  • 2 ounces fresh snapper, sliced thinly
  • 1 piece lemon grass
  • Handful chopped tomatoes
  • Handful cilantro
  • Handful tofu, diced
  • Green onions, sliced
  • Ginger, minced
  • Garlic, minced
  • Chili pepper/Jalapeno
  • Fresh lemon
  • Chili paste

Cooking Process:


Bring water to boil.  Put all ingredients in cheesecloth and wrap.  Add cheesecloth to pot, allow to simmer for 30-45 minutes


Build each soup bowl by putting a little bit of each ingredient into bowl, top with raw sliced fish, then top with hot soup.  The fish and aromatic vegetables will cook to perfection from the heat of the broth.  Season with salt if necessary.