Grilled Ponzu-Marinated Snapper with Wasabi Oil and Soy Marinated Ginger |
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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
1/2 cup ponzu |
1 tablespoon minced ginger |
1/4 cup thin soy sauce |
1 teaspoon sesame oil |
4 (6-ounce) snapper fillets, skin off |
4 cups pea sprouts |
1 tablespoon julienned gari (pickled ginger) |
3 tablespoons neutral vinaigrette, recipe follows |
1 tablespoon toasted sesame seeds |
wasabi oil, recipe follows |
soy marinated ginger, recipe follows |
canola oil |
salt and white pepper |
1 tablespoon dijon mustard |
1 tablespoon rice wine vinegar |
1/2 cup canola oil |
salt and black pepper |
3/4 cup rice wine vinegar |
3/4 cup thin soy sauce |
1/4 cup brown sugar |
1/4 cup scallion, sliced |
1 cup thinly sliced ginger |
1/2 cup wasabi powder |
1 tablespoon mirin |
1 teaspoon sugar |
water |
1/2 cup canola oil |
Directions:
1. For the marinade, mix ponzu, ginger, soy and sesame oil. Marinate fish for only 10 minutes. Over-marinating will fully cook the fish.
2. On a hot grill, season the fish and mark both sides. The fish will take about 8 minutes to fully cook.
3. For the salad, mix the neutral vinaigrette with the gari and toss with pea sprouts. Place a small mound in the middle of the plate and top with grilled snapper. Drizzle plate with soy ginger and wasabi oil.
4. Neutral vinaigrette:
5. Whisk all together.
6. Soy Marinated Ginger:
7. Bring vinegar, soy sauce, brown sugar, and scallions to a boil. Add ginger, bring back to a boil and simmer for 5 to 10 minutes.
8. Wasabi Oil:
9. In a stainless steel bowl, whisk wasabi, mirin, and sugar. Add water until a loose puree is achieved. Whisk in oil.
10. For extra spicy, use less oil.
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