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
Scale
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