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Opah, also known as moonfish, is one of my favorite types of fish.  For this preparation, I brushed nori with a wasabi and mustard paste, added cress, wrapped the opah in the nori and baked it for 10 minutes.  Opah is an oily fish, high in Omega 3’s yet mild in flavor.  Adding the bold mustards and baking the opah in nori creates a tender, rich,  flavorful dish.  Cilantro and dill can be used instead of cress and are equally as great.
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Marinate the opah in tamari, rice wine vinegar, sesame oil, ginger and garlic.  Let sit in the refrigerator a few hours.
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Brush the nori with equal parts mustard and wasabi paste.  Make the wasabi paste first.  Then mix it with an organic stone ground mustard.
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Place the opah with fresh herbs on the nori, roll forward tucking in the sides until a nice tight seal is made.
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For the vegetables I roasted ulu, carrots, turnips, and collard greens from One Song Farm.  One Song has the most beautiful collard greens, cabbages, lettuce, Tahitian taro and eggplant.  Lisa Fuller part owner with Sun is making fantastic kim chee and a variety of pickled vegetables with their gorgeous organic produce grown on Kalihiwai Ridge.  They can be found at the Kilauea Farmers market at 9am every Saturday.  Get their early because everything they have sells out fast!

The purple cabbage is a quick pickled cabbage.  I marinate purple cabbage in rice wine vinegar, lemon, salt and Kilauea honey and let it sit in the fridge a couple of hours.  The marinade should be strong, lemony, salty and sweet.  I do this type of quick pickling frequently to add a punchy condiment to bring out the rest of the flavors in the dish!