Onaga with Tamarind Curry and Braised Green Papaya
Bring Hawaian Regional Cuisine To Your Plate
Method for rice flakes-crusted onaga
Season the fish with salt.
Brush the onaga with cumin oil.
Crust one side with rice flakes
Saute crust side down with clarified butter.
Method for tamarind curry:
Sauté the onion, garlic, ginger in oil.
Add the spices and cook.
Add tamarind and cover with nage and coconut milk.
Simmer for 20 minutes.
Place in a blender on high speed.
Strain through a fine sieve.
Season with salt & pepper and lime juice
Method for braised green papaya & sea asparagus:
Sauté the green papaya in mustard oil, add onion seed, season.
Fry the sea asparagus tempura in rice oil.
Curry on the bottom of the plate, Fish on top, papaya & sea asparagus tempura on the side.
Main Ingredients: onaga, rice flakes, coconut milk, papaya, sea asparagus, curry
Course: Side Dish, Appetizer/Starter
More Info: Kid Friendly