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Deep Fried Opakapaka Fish with Black Pepper and Garlic Sauce

2 lbs Whole Cleaned Opakapaka
1 tablespoon Oyster Sauce
1 tablespoon Thai Fish Sauce
¾  tablespoon Sugar
1 teaspoon Black Pepper
1 teaspoon Garlic, chopped
2 tablespoons Vegetable Oil
1 cup Vegetable Broth
10 sticks Carrot, julienne
10 pieces Celery, julienne
7 pieces Green Bell Pepper, sliced
1 tablespoon Onion, sliced
1 tablespoon Green Onion, sliced
10 pieces Straw Mushroom
Deep fry Opakapaka in hot oil at 375F until it becomes golden brown, then set it aside. Add garlic and cook until it becomes light brown in color. Add black pepper, carrot, bell pepper, onion, celery, mushroom, and stir for about 1 minute. Add oyster sauce, fish sauce, sugar, vegetable broth and let it simmer for a few minutes. Pour the black pepper and garlic sauce on the fish.

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Crying Tiger Salad

Crying Tiger Salad

½ lb Frank Steak
1 tablespoon Mint Leaves, sliced
1 tablespoon Parsley, sliced
1 tablespoon Green Onion, diced
1 tablespoon Sweet Onion, sliced
1 teaspoon Shallot, sliced
4 tablespoons Fresh Lime Juice
2 tablespoons Thai Fish Sauce
¼ teaspoon Roasted Thai Chili Flakes
3-4 leaves Green Leaf Salad
Grill beef on both sides for about 5-7 minutes. Slice the beef into bite size pieces and place in a mixing bowl. Add fish sauce, roasted chili flakes, lime juice and mix well. Add mint, parsley, green onion, shallot, sweet onion and toss well. Serve the beef on a green leaf salad.