Salt Crusted Hawaiian Opakapaka Recipe

Name: Salt Crusted Hawaiian Opakapaka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt and freshly ground black pepper; 1 each 12 by 12-inch banana leaf*; 12 ounces opakapaka fillet, skinless, boneless; 3 slices Yukon Gold potatoes, 3/8-inch thick, peeled; 2 tablespoons tomato, julienne; 4 tablespoons Napa cabbage, chopped; 2 tablespoons julienne bell pepper; 2 tablespoons julienne carrots; 3 slices lemon; 1 tablespoon picked herbs, such as cilantro, dill, parsley, or basil; 1 tablespoon white wine; 1 teaspoon whole butter, cubed; 3 pounds kosher salt; 3 each egg whites

Servings: persons

Salt and freshly ground black pepper
1 each 12 by 12-inch banana leaf*
12 ounces opakapaka fillet, skinless, boneless
3 slices Yukon Gold potatoes, 3/8-inch thick, peeled
2 tablespoons tomato, julienne
4 tablespoons Napa cabbage, chopped
2 tablespoons julienne bell pepper
2 tablespoons julienne carrots
3 slices lemon
1 tablespoon picked herbs, such as cilantro, dill, parsley, or basil
1 tablespoon white wine
1 teaspoon whole butter, cubed
3 pounds kosher salt
3 each egg whites

1
Season fish with salt and pepper.
2
On a flat surface lay out the banana leaf.
3
Place fish on leaf laying the potatoes, tomato, cabbage, pepper, carrot, lemon, and herbs on top of fish.
4
Pour wine over and place butter cubes on top.
5
Carefully fold edges of banana leaf to encase the fish in a package.
6
Preheat oven to 375 degrees F.
7
Mix salt and egg white together.
8
On a greased cookie sheet, spread a base of the salt 1/2-inch thick and large enough to hold the fish package.
9
Place the fish on salt base and continue to pack the salt over the fish until entirely covered.
10
Pack firmly.
11
Bake for 25 to 30 minutes.
12
Remove from oven.
13
Gently crack the salt crust with a hammer or back of a knife.
14
Fold open the banana leaf to expose fish.
15
Be careful of escaping steam.
16
Transfer fish with a spatula to a serving platter.
17
Spoon the liquid remaining in the banana leaf over the fish.
18
Serve.
19
*Note: Banana leaves are available in many specialty or Asian markets' frozen sections.
20
They come ready to use.
21
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
22
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

170

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Salt and freshly ground black pepper, 1 each 12 by 12-inch banana leaf*, 12 ounces opakapaka fillet, skinless, boneless, 3 slices Yukon Gold potatoes, 3/8-inch thick, peeled, and more.

Yes, Salt Crusted Hawaiian Opakapaka falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salt Crusted Hawaiian Opakapaka

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions