Opah

Hawaiian Chile Water Gelée, Shiso Oil, Camu Camu Vinaigrette, Dragonfruit Vinaigrette, Fried Shallots, Shiso

Chef Jacob Whitson of Whitson Hospitality | Nashville, TN

”After a decade in hospitality, some things—like products from The Perfect Purée of Napa Valley—always seem to follow me. I’ve used the purées in both savory and pastry contexts because of their consistency and range. When I discovered the camu camu purée, I knew it would be perfect for a clean, tropical starter. This dish was inspired by conversations with a friend who owns a Hawaiian fish market in Nashville. It draws on Hawaiian and Japanese influences, pairing kombu-jime–cured opah with a bright camu camu vinaigrette, shiso oil, and a modernist take on Hawaiian chile water.” — Chef Jacob Whitson

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Adapted by StarChefs  |  December 2025  |  Photo: Courtney Eckdahl

INGREDIENTS

Opah:
Two 6-inch pieces kombu
1 fillet opah

Shiso Oil:
150 grams neutral oil
50 grams blanched shiso leaves

Camu Camu Vinaigrette:
160 grams The Perfect Purée of Napa Valley camu camu purée
15 grams The Perfect Purée of Napa Valley yuzu luxe sour blend
5 grams kosher salt
5 grams raw wildflower honey
3 grams grated shallots
40 grams macadamia nut oil
35 grams toasted macadamia nut oil
0.1 gram xanthan gum

Dragonfruit Vinaigrette:
2 grams The Perfect Purée of Napa Valley Tastecraft freeze-dried dragonfruit

Hawaiian Hot Sauce:
55 grams rice vinegar
35 grams minced red jalapeño chiles
15 grams minced garlic
10 grams minced ginger
7 grams minced habanero chiles
5 grams kosher salt

Hawaiian Chile Water Gelée:
25 grams rice vinegar
15 grams raw wildflower honey
4.5 grams agar agar
3 grams kosher salt

Fried Shallots:
Neutral oil
5 shallots, thinly sliced
Kosher salt

To Assemble and Serve:
Shiso leaves, cut into 1½-centimeter circles 
Flaky salt

METHOD

For the Opah:
Place kombu on a clean work surface and spritz with water. Sandwich fish between kombu sheets. Wrap tightly in plastic wrap and refrigerate overnight. The next day, pat fish dry. Transfer to a hotel pan and refrigerate.

For the Shiso Oil:
In a blender, blend all ingredients until mixture reaches 145°F. Strain through a coffee filter-lined chinois. Place in a mixing bowl set over an ice bath and let chill. Once cooled, transfer to a piping bag and let hang overnight. The next day, bottle and reserve.

For the Camu Camu Vinaigrette:
In a mixing bowl, combine The Perfect Purée of Napa Valley camu camu purée, The Perfect Purée of Napa Valley yuzu luxe sour blend, salt, honey, and shallots. Using an immersion blender, blend until smooth. Add oils and blend until mixture is fully emulsified. Add xanthan gum and blend additional 2 minutes. Strain mixture through a chinois. Transfer to a squeeze bottle and refrigerate.

For the Dragonfruit Vinaigrette:
In a blender, pulverize The Perfect Purée of Napa Valley Tastecraft freeze-dried dragonfruit until a fine powder is achieved. Add 130 grams Camu Camu Vinaigrette. Blend until mixture is fully emulsified. Transfer to a squeeze bottle and refrigerate.

For the Hawaiian Hot Sauce:
In a small saucepan over medium heat, bring all ingredients and 225 grams water to a boil. Remove from heat and let sit 10 minutes at room temperature. Transfer to an airtight container and refrigerate.

For the Hawaiian Chile Water Gelée:
In a saucepan over medium heat, bring all ingredients and 240 grams Hawaiian Hot Sauce to a boil. Let simmer 2 minutes. Transfer to a 6-inch square pan and refrigerate 6 hours, or until set. Dice and transfer to a blender. Blend until smooth and glossy. Strain through a chinois. Transfer to a squeeze bottle and refrigerate.

For the Fried Shallots:
In a sauté pan over high heat, bring oil to 325°F. Add shallots and fry until golden brown. Transfer to a paper towel-lined plate and let drain. Season with salt. Transfer to an airtight container and reserve.

To Assemble and Serve:
On a clean work surface, slice Opah into ⅛-inch pieces. Set aside. In a small mixing bowl, combine desired amount Camu Camu Vinaigrette and Dragonfruit Vinaigrette. Set aside. Drizzle 2-inch line Shiso Oil down the center of a serving plate. Shingle Opah alongside Shiso Oil. Place 7 dots Hawaiian Chile Water Gelée around plate. Garnish with desired amount Fried Shallots and shiso. Spoon swirled Camu Camu Vinaigrette and Dragonfruit Vinaigrette over top. Finish with salt.

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