How To Make Opakapaka Red Curry With Courtney ArndtCourtney Arndt is a foodie, writer, and wellness retreat host. She recently moved back home to Kailua-Kona on Hawai‘i Island, where she's been getting back in touch with nature and the things that make her happy—like cooking, writing, and living a sustainable and mindful life.
“Making your own food gives you so much more appreciation for when you’re eating and where you’re sourcing it.”
Growing up half Korean, Courtney has been exposed to cooking her entire life. Her mom poured love and effort into every meal, always using fresh ingredients and tons of flavors. Today, Courtney is carrying on that tradition.
“I'm kind of walking in my mom’s footsteps with cooking. These past few years I've felt the need to use my hands and create something. I just engulfed myself in finding recipes and training myself."
Her favorite simple, healthy, and ‘ono (delicious) meal to make at home? Curry. Here's one of her go-to recipes:
Opakapaka Red Curry Cooking Instructions:
Prep time: 30 mins
Cook time: 30 mins
Opakapaka Red Curry Ingredients
- 1 pot of cooked rice
- 1 pound filet opakapaka
- 1 Tablespoon olive oil for fish, 1 Tablespoon for curry
- 1/2 of a serrano pepper, chopped
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 3 Tablespoon thai red curry paste
- 1/2 cup carrots, chopped
- 1 cup broccoli
- 1 red bell pepper, sliced
- 1 1/2 cans full fat coconut milk
- 1 teaspoon sweetener of your choice; maple syrup, honey, brown sugar.
- 1/2 a lime squeezed for curry, 6 sliced wedges for garnish
- Cilantro for garnish
Opakapaka Red Curry Cooking Instructions
1. Scale and filet Opakapaka, cut the filets into cubes, dry with a paper towel, and season with olive oil, salt, and pepper.
Note: Opakapaka aka Hawaiian pink snapper is an excellent source of healthy, extra lean protein, rich in niacin, vitamin B6 and B12, phosphorus, and selenium. This fish also grows larger in the Hawaiian islands than anywhere else in the South Pacific.
2. Add 1 Tablespoon olive oil to skillet over medium heat, sear fish, skin down first. It does not need to be fully cooked as you will add it back to the curry at the end. Remove and place aside on a plate.
3. To the same skillet add onions, serrano pepper, and garlic, saute for 3 mins. Add curry paste and mix, saute another 1 min.
4. Add coconut milk, sweetener, fish sauce, bell pepper, carrots, and broccoli, stir for 5-7 minutes then lower heat. Stir in lime juice.
5. Season with more salt and spice to your liking. Simmer for another 3 minutes.
6. Pour over a bed of rice and garnish with cilantro and a lime wedge. Enjoy!!!
Interested in more recipes like this one? Courtney just released a healthy digital cookbook, Head Over Meals. Follow her for more food and wellness content @cocosirens.
“Cooking is like art. Nothing is right or wrong. It’s up to you to see what tastes good.”