Grilled Opah With Mango Cucumber Salsa Over Coconut Jasmine Rice Cake
From luisascatering 15 years ago
- 30 minutes to make
- Serves 4
So lucky our local Costco carries wild, fresh Opah. It's so delicious and I love coming up with new recipes for it. We had this last night and absolutely devoured it! I hope you try it :-)
Ingredients
- 2 large fresh, wild opah (moonfish) filets shopping list
- neutral cooking oil. for brushing on fish shopping list
- kosher salt shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- mango-Cucumber Salsa: shopping list
- 1 large fresh mango, peeled and diced shopping list
- 1/2 english cucumber, peeled and diced shopping list
- 1/2 sweet red bell pepper, diced shopping list
- 1/2 jalapeno pepper (seeds removed), diced shopping list
- 1 scallion, thinly sliced shopping list
- juice of 1 lime shopping list
- few sprigs of cilantro leaves, finely chopped shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- Spicy Peanut Sauce: shopping list
- 2 tablespoons all natural creamy peanut butter shopping list
- 2 tablespoons soy sauce shopping list
- 2 tablespoons seasoned rice wine vinegar shopping list
- juice of 1 lime shopping list
- 1 tablespoon asian chili garlic sauce (I use Lee Kum Kee brand) shopping list
- sugar, to taste (I like my sauce sweet) shopping list
- hot water, to thin sauce shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- coconut Jasmine Rice: shopping list
- 1 cup jasmine rice shopping list
- 1 cup coconut milk shopping list
- 1/2 cup water shopping list
- 1 tbsp sugar shopping list
- 1/2 teaspoon kosher salt shopping list
How to make it
- Mix all ingredients for salsa in a bowl; cover and refrigerate.
- Whisk all ingredients together for peanut sauce and place into a squeeze bottle (or into ziplock bag that you can snip the end off later). leave at room temp until ready to serve. Please feel free to adjust any of the ingredients in the sauce to suit your taste (more sweet, more spicy, more acid, etc.)
- For coconut rice, combine all ingredients in a saucepan. Bring to a boil then turn down to low and cook (covered) for 25 minutes. Fluff with fork then place lid back and and keep warm.
- Brush fish with oil and season with kosher salt. Grill over a hot charcoal grill, about 5-6 minutes per side. Place on plate and cover with foil; let rest 15 minutes.
- To serve, squeeze some of the peanut sauce on serving plate. Place rice in a large ramekin, press down then invert unto plate. Top rice with half a piece of opah and mango-cucumber salsa. Enjoy!
People Who Like This Dish 3
- cookingcarpenter Victoria, Canada
- choclytcandy Dallas, Dallas
- hungrybear Miner, MO
- californiacook CA
- quaziefly ALL POINTS
- elgourmand Apia, WS
- rhianna NM
- luisascatering Burlingame, CA
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The Rating
Reviewed by 5 people-
This might work. Next time the fishing boats come in with some moonfish I'll pick up a few kgs and give it a go. RJ
elgourmand
in Apia loved it
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Like the sound of this, Luisa. Never tried moonfish, but adore Monkfish. (Don't know if they're similar.) Thanks for sharing. Sounds like a winner :)
californiacook
in loved it
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New to me
but sound good
hungrybear
in Miner loved it
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