Steamed Opah Fillets with Basil-Papaya Sauce
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 20 min |
| Total: | 40 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Metro |
Recipe ingredients
- 4 x 6 oz. (4 x 200 g) opah or moonfish fillets
- 4 tsp. (20 mL) julienne-cut ginger
- 2 stalks of fresh lemongrass, finely chopped, or
- 2 Tbsp. (30 mL) lime zest
- Salt and freshly ground pepper to taste
- Sauce
- 1 cup (250 mL) dry white wine
- 2 shallots, finely chopped
- 2 button mushrooms, thinly sliced
- 2 tsp. (10 mL) finely chopped fresh ginger
- 5 basil leaves, finely chopped
- 1/2 cup (125 mL) table cream (15%)*
- 1 lb. (454 g) butter*, cut into chunks
- 1/4 papaya, cut into chunks
- 1/4 papaya, cut into small dice and used as garnish
Preparation
Sauce
In a pan, pour in the white wine. Add the shallots, mushrooms, ginger and basil, and reduce by 2/3 over medium-high heat.
Lower the heat to medium, add the cream and reduce by 2/3 again.
Slowly incorporate the butter chunks and whisk in thoroughly.
In a sieve, strain the sauce to get a smooth liquid.
Pour the sauce into a blender and add the papaya chunks, blending until the consistency is smooth.
Fish
Place each fish fillet in the center of a sheet of aluminium foil or parchment paper, or Ti leaf. Sprinkle with ginger and lemongrass (or lime zest). Wrap to make a sealed package. Steam for 8 minutes.
Serve each fillet in the centre of a plate, cover with the papaya garnish and nap the sauce around the fillet.
Suggestion
Ti leaves: these are long oval leaves from the Ti shrub, which comes from Polynesia where they’re used to wrap foods to be cooked. If you use dried Ti leaves, make sure to soak them so they soften before using.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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