Description
Want to make this Hawaiian delicacy? Let’s explore two classic preparation methods that showcase nabeta fish’s best qualities.
The recipe highlights two traditional Hawaiian ways to cook nabeta: pan-frying and steaming. Nabeta’s unique feature allows smaller fish to be cooked with scales on, which creates a crispy exterior.
Ingredients
To Pan-Fry:
- Fresh nabeta fish
- 2 tablespoons butter
- Garlic salt
- Black pepper
- Shoyu (soy sauce)
- Cornstarch for coating
To Steam:
- Fresh nabeta fish
- Fresh ginger slices
- Ponzu sauce
- Aluminum foil
Instructions
Method 1: Pan-Frying (Recommended for smaller nabeta)
- Clean the fish by gutting and removing gills, but keep the scales on for smaller fish
- Make 3 diagonal slits on each side of the fish
- Season both sides with garlic salt and pepper
- Heat butter in a pan over medium heat
- Cook for approximately 4 minutes per side until golden brown
- Drizzle with shoyu before serving
Method 2: Steaming (Better for larger nabeta)
- Scale the fish (larger nabeta have more pliable scales)
- Clean and gut the fish
- Place ginger slices around the fish
- Wrap in aluminum foil
- Steam until fully cooked
- Serve with ponzu drizzle
Notes
Larger nabeta (over 12 inches) need their scales removed as they become rubbery during cooking
The fish’s scales have natural pliability that helps with sand burrowing, which makes removal a bit tricky
Smaller nabeta can be deep-fried twice to achieve extra crispy skin
Deep-frying works best with oils other than olive oil, which can’t reach high enough temperatures
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Seafood
- Method: Frying