Use inside your favorite pie crust, mini pies, empanadas or pot pies! Recipe created for Catalina Offshore by Christina Ng of Chinitas Pies. (Also pictured, a dollop of uni whip cream!)
- 1lb ground opah meat (80/20, abductor/belly)
- 5 Tbsp grape seed or canola oil, divided
- 1 carrot, diced
- 2 ribs celery, diced
- 1 leek, trimmed, washed, diced
- 1 cup fish stock
- 1 Tbsp Worcestershire sauce
- 1/8 tsp ground cloves
- 1/2 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp black pepper
- Dash of Sherry
- 3 Tbsp golden raisins, chopped
- 1 Tbsp brown sugar
- 1.5 Tbsp cornstarch dissolved in 2 tsp of water
- Salt to taste (start with a 1/2 tsp, then adjust to your liking)
How to Prepare:
- In a preheated skillet, brown the opah in 3 tablespoons of oil. Set aside once cooked.
- In another large skillet, add 2 tablespoons of oil and the carrots, celery and leek. Sweat the vegetables on low heat, stirring every so often. This should take about 15 minutes.
- Once vegetables have cooked down, add remainder of ingredients and stir until mixture has thickened. Add cooked opah to the mixture. Set aside to cool before using.
- Use as filling inside pie crusts, empanadas, pot pies, even tamales! (The number of servings will vary depending on how you portion the meat but generally this recipe will make one full pie.