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Author Notes: 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
- 2 cups A.P. Flour
- 2 cups cornstarch
- 2 tablespoons baking Powder
- 2 tablespoons baking soda
- 1-2 cups ice cold water
- 8 pieces Peeled and deveined large shrimp
For the Papaya Salsa and Cocount Panko Crust
- 2 cups Diced ripe papaya
- 1/2 cup Diced red bell pepper
- 2 tablespoons Diced jalapeno
- 1/2 cup Chopped scallion
- 1 tablespoon Peeled and grated ginger root
- 1 piece Fresh coconut, meat removed and grated
- 1 cup Panko Crumbs
- 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.