Opah or moonfish (Lampris regius) is one of the most colorful of the commercial fish species available in Hawaii.

A silvery-grey upper body color shades to a rose red dotted with white spots toward the belly. Its fins are crimson,

and its large  eyes are  encircled with gold. The moonfish's large, round profile may be the origin of its name.

Moonfish landed in Hawaii range from 60 to over 200 pounds in round weight.

A pelagic wandering species, it is often found in the company of tunas and billfish. Excellent in Sashimi.

Soused Hawaiian Opah with
Cook: Chris Spear/James McDonald
Restaurant:

Ingredients: - 12 0z Opah fillet (boned skin on)*
- Lemon Juice (1/2 lemon)
- Lime Juice (1/2 lime)
- 3/4 oz Hawaiian Macadamia Nut oil
- 2 oz Sake
- 1 Tbsp. Soy sauce
- 2 Tbsp Salt
- 2 Tbsp Sugar
- 2 Tbsp. White Peppercorns (crushed)
- 2 Tbsp Hawaiian Cilantro (chopped) 

Method:  Combine liquids and coat fish.

Combine remaining fish ingredients and

pack on fish.

Lay fish skin up in pan, cover, and weight fish.

Marinate in chill box for 2 days.

Remove fish and wipe clean. Slice thin.  

Alternate Fish: Ahi, Aku, Hebi, Nairagi, Tombo 

Miso-yaki Opah 

1 cup miso
1/2 cup mirin
1/2 cup sake
1/2 cup water
1/2 cup sugar
2 pieces 3 oz Opah (moonfish) fillet 

For marinade, in a mixing bowl add miso, mirin, sake and sugar.

Mix well until the sugar dissolves.

Place Opah fillet into miso marinade and marinate for 6 hours.
Steam or boil the diced red potato.
Take the Opah fillet out of the marinade

and wipe excess miso off the fish.

Bake in a 350 deg. oven for about 10 minutes or until cooked. 

       Title: OPAH SALAD WITH LEMON GRASS DRESSING

 Categories: Salad

       Yield: 2 servings

1/3 lb Opah; cut in a block,
- sashimi style
Salt and white pepper
- to taste
1 tb Olive oil
Salad oil
2 Leaves radicchio
2 Leaves arugula or romaine
6 sl Japanese cucumber
6 sl Tomato
1/4 oz Enoki mushrooms
1/4 c Shredded daikon

Season opah with salt, pepper, and olive oil. Heat a
skillet until very hot; brush lightly with salad oil. Sear 
opah on all sides, leaving center of fillet raw; thinly 
slice. For each serving, place a leaf of radicchio and 
arugula on each plate; arrange cucumber and tomato 
slices alternately on leaves. Top with opah slices. 
Garnish with enoki mushrooms and daikon.
Serve with Lemon Grass Dressing. Makes 2 servings.
																			
LEMON GRASS DRESSING
Combine 1 tablespoon Thai fish sauce, 3 tablespoons
lime juice, 1/4 cup peanut oil, 1/2 teaspoon ginger juice,
1/2 teaspoon finely minced lemon grass, and white 
pepper and sugar to taste; mix well. Makes 1/2 cup.
   
(courtesy of Dwight Yoshida, Executive Sous Chef, Holiday Inn Airport)
Recipes compliments of Department of Business, Economic
Development & Tourism and demonstrated by 
EXECUTIVE CHEF WILLIAM TRASK
HAWAII SEAFOOD FESTIVAL - JULY 1995
Reprinted with permission from:
The Electric Kitchen & Hawaiian Electric Company, Inc.