Fresh Onaga is a Hawaiian cold water snapper with a slightly firm texture sweet flavor. Use fresh coconut that is grated. —Chef Tom Minchella
For theTempura Batter for the Shrimp
ice cold water
Peeled and deveined large shrimp
For the Papaya Salsa and Cocount Panko Crust
Diced ripe papaya
Diced red bell pepper
Peeled and grated ginger root
Fresh coconut, meat removed and grated
In This Recipe
Mix the grated coconut and panko crumbs together.
Make the tempura batter and fry 8 shrimp until golden.
Make the salsa, mix all ingredients.
Heat a non stick skillet over medium heat and add 2 tablespoons of butter
Place the top of the Onaga or snapper in the coconut and panko mixture and press slightly. Place the coconut side down in the pan and cook unitil golden. Turn over and bake in a 350 degree oven for 7-10 minutes or until cooked through.
Remove the Onaga and place on a plate.
Top the Onaga with the papay salsa and the shrimp.