Chef Wade Ueokas Mochi Crusted Opakapaka
Chef Wade Ueoka, the "W" in MW restaurant joined us on Cooking Hawaiian Style to prepare a dish that he actually serves in his restaurant: mochi crusted opakapaka. Wade and his wife Michelle take local comfort food to the next level at their highly-acclaimed restaurant.
Opakapaka
2 pounds opakapaka, cut on the bias into 6 portions
1/4 cup canola oil
6 blocks kiri mochi, grated
1 teaspoon furikake
Kosher salt
18 ounces somen, cooked
Yuzu Kosho Soy Vinaigrette
8 ounces shoyu
8 ounces rice wine vinegar
8 ounces sugar
6 ounces water
4 ounces canola oil
1 ounce sesame oil
1 ounce sesame seeds, toasted
2 tablespoons yuzu kosho
25 grams kudzu
Opakapaka
In a large saute pan, heat the canola oil over medium-high heat. Season the opakapaka filets on both sides with Kosher salt. Mix the grated mochi and the furikake together, then divide the mochi mixture into 6 portions. One at a time, take 1/2 of each portion of grated mochi mixture and place it in the pan. Top with a fish filet and cover the filet with the remaining 1/2 portion of mochi. When the bottom side of the mochi is lightly browned, flip the fish over and brown the other side. When the fish is cooked, remove from the pan, and place on paper towels; the fish should take 5 to 6 minutes to cook.
Yuzu Kosho Soy Vinaigrette
In a medium size pot, place the inside the soy sauce, rice vinegar, sugar, and water-bring to a boil. Mix the kudzu with water to make a slurry. Thicken the liquid with the slurry. Mix in the sesame oil, canola oil, sesame seeds, and yuzu kosho.
Service
Serve opakapaka with somen on the side. Drizzle vinaigrette on the fish and somen.