How To make Baked Onaga (Red Snapper)
Baked Onaga (Red Snapper) No. 2116 Yields 2 Servings
SALT CRUST DOUGH: 6 Tbls Olive Oil 4 Cups All-Purpose Flour 3 Cloves Garlic, Chopped Fine
2 Cups Rock Salt 1/2 Cup White Wine
3 Egg Whites 1 Tomato, Peeled, Seeded
1 Cup Water & Diced
FISH: 1 Sprig Tarragon, Chopped Fine 1 Lb Spinach, Leaves Only 1 Sprig Chervil, Chopped Fine
3 Cloves Garlic, Chopped Fine 2 Tbls Green Onions, Chopped
3 Tbls Olive Oil Fine
1 Whole Onaga (Long-Tail 1/2 Cup Ogo (Hawaiian Seaweed)
Red Snapper), About 2 Chopped Fine Lb. - Salt SAUCE: - Pepper 2 Shallots, Chopped Fine
Preheat the oven to 375 degrees. Sieve the flour into a mixing bowl. Add the rock salt, egg whites and half the water. Mix. Gradually add the remaining water until a stiff dough forms. Roll the dough out until it is large enough to to wrap the fish. Saute the spinach leaves with garlic and olive oil. Season to taste. Cool in the refrigerator for a few minutes. Debone the fish without removing the head or tail - keep the skin on. Fill the fish with spinach. Wrap the fish in the rock salt dough. Shape the dough in the shape of a fish. Bake for 25 minutes. Prepare the sauce: Briefly saute the shallots in a saucepan in 1/3 of the olive oil. Add the garlic and white wine. Cook until reduced by half. Add all the other ingredients. Mix in the remaining olive oil. Season to taste. At the table, cut the crust lengthwise, removing only the top part of the crust (take care not to drop salt crystals on the fish). Remove the skin from the fish. Serve the fish on individual plates, placing the spinach on top and the sauce around the fish.
How To make Baked Onaga (Red Snapper)'s Videos
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Chinese-style Steamed Fish with Ginger and Shallots | Recipe | ASKO Steam Oven
A classic Cantonese dish that you need to have in your repertoire. Fish too big for your bamboo steamer? Do it in a steam oven!
How to Perfectly Pan Sear Fish
Enjoy crispy pan-seared fish at home with this how-to guide by Chef Nicole Gaffney of ColeyCooks.com.
Coley's Key Takeaways
+ A well-seasoned cast iron skillet is highly recommended for the job.
+ Heat the pan on high and use a little olive oil.
+ If you're using a fish with skin, place the skin side down first.
Optional: pre-score the skin to prevent curling, but you can remedy this by gently pressing down on piece with a fish spatula.
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Lemon Herb & Caper Pan Sauce Recipe
Serves 2
Ingredients
5 tablespoons cold butter
2 teaspoons fresh thyme, roughly chopped
2 tablespoons capers, drained and rinsed
1 lemon, juiced
Instructions
1) After the removing the fish from the pan, reduce heat to medium.
2) Add butter to pan, allow it to melt. Then add thyme (stand back! They may pop!) and capers. Quickly stir for 15-20 seconds to mix.
3) Add lemon juice to sauce and turn off heat. Pour sauce over the fish and serve immediately.
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Check out our other helpful cooking how-to's:
How to Roast Fish Straight From the Freezer -
How to Grill Fish Like a Pro -
How to Shallow Fry Fish at Home -
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Fill up on other great fish recipes and sustainable seafood knowledge at TheBetterFish.com
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The Most Expensive and Rare Fish in the World - Onaga - Hawaiian Red Snapper
Today we will be fishing hawaii for the hawaiian onaga! Its like a Hawaiian red snapper but the real name is Long-Tailed Red Snapper. Hawaiian name is Ulu'ula koae. Also can be referred to as ruby snapper or scarlet snapper due to its bright red skin. However, over the years hawaii locals call this fish Onaga (the japanese name). One of the most expensive fish here in Hawaii. Prized for its bright red skin, sweet meat and buttery texture. Onaga is one the true treasures of Hawaii. Hawaii fishing and fisherman can go there whole lives trying to catch such a beautiful and tasty fish.
Onaga make great sashimi that has a slight pink hue. In this Hawaii fishing catch and cook video we will be making onaga five different ways. We dont want to waste anything.
We may go to hubbards marina, cedar creek lake or the fish cleaning tables. Contender boats may also be a thing too.
Our custom knives link below
Sweet by LiQWYD
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Ginger-crusted Onaga with Miso-Sesame Vinaigrette by Alan Wong
Ginger-crusted Onaga with Miso-Sesame VinaigretteAlan WongAlan Wong’s RestaurantHonolulu, Oahu HIEntrée, Great Chefs of the World #138GC World 138E
Kumu - Steamed Whole Fish - Hot Peanut Oil - Hawaii - Kimi Werner
Kimi Werner goes on a quick “grocery run” spearfishing mission with her friend Nick and gets a beautiful prized Hawaiian goatfish, known as Kumu. This catch couldn’t have had better timing as Kimi is flying back to Maui to visit her mom and cooks up this special feast for the holidays!
Link to Inertia cooking course:
a Variables production
camera: Justin Turkowski
edit: Lexi Kaili, Shane Grimes
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