Entree: United States – Hawaii – Opakapaka (Hawaiian pink snapper prepared whole with bright citrus and savory aromatics)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 1 whole opakapaka (pink snapper), about 2.5 lb (1.1 kg), cleaned and scaled
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (28 g) unsalted butter, softened
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) sesame oil
- 2 tbsp (12 g) fresh ginger, julienned
- 4 scallions, cut into 2 in (5 cm) lengths
- 2 cloves garlic, thinly sliced
- 1/2 tsp (2.5 g) Hawaiian sea salt or kosher salt
- 1/4 tsp (0.5 g) ground black pepper
- 1/4 cup (60 ml) fish stock or water
- Lime wedges for serving

Instructions

1. Preheat the oven to 400°F (200°C). Pat the fish dry and make 2–3 diagonal slashes on each side to help flavors penetrate.
2. In a small bowl whisk together soy sauce, lime juice, softened butter, vegetable oil, and sesame oil until emulsified.
3. Stuff the cavity of the fish with half the ginger and half the scallions; spread the remaining ginger and scallions over the top and inside the slashes. Scatter garlic over the fish and sprinkle with salt and pepper.
4. Place the fish on a large sheet of foil or in a shallow baking dish; pour the fish stock or water into the dish (not directly over the fish) to create steam, then drizzle the soy-lime-butter mixture over the fish.
5. Wrap loosely in foil (or cover the dish) and bake for 18–25 minutes, depending on thickness, until the flesh is opaque and flakes easily with a fork. Remove foil for the last 3–5 minutes to lightly brown.
6. Transfer carefully to a serving platter, spoon pan juices over the fish, and serve immediately with lime wedges.