Grilled Ponzu-Marinated Snapper With Wasabi Oil And Soy Marinated Ginger
Serves: 4
Kendrick Gleason
1 January 1970
Based on User reviews:
32
Spice
46
Sweetness
53
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Ginger (thinly sliced)3 cup
Thin Soy Sauce1 tsp
Sesame Oil4 cups
Pea (sprouts)1 tbsp
Toasted Sesame Seeds1 cup
Canola Oil1 tbsp
Dijon Mustard3 cup
Rice Wine Vinegar1
Salt1 cup
Brown Sugar1 cup
Wasabi Powder1 tbsp
Mirin1 tsp
Sugar1
WaterDirections:
1
For the marinade, mix ponzu, ginger, soy and sesame oil
2
Marinate fish for only 10 minutes
3
Over-marinating will fully cook the fish
4
On a hot grill, season the fish and mark both sides
5
The fish will take about 8 minutes to fully cook
6
For the salad, mix the neutral vinaigrette with the gari and toss with pea sprouts
7
Place a small mound in the middle of the plate and top with grilled snapper
8
Drizzle plate with soy ginger and wasabi oil
9
Whisk all together
10
Bring vinegar, soy sauce, brown sugar, and scallions to a boil
11
Add ginger, bring back to a boil and simmer for 5 to 10 minutes
12
In a stainless steel bowl, whisk wasabi, mirin, and sugar
13
Add water until a loose puree is achieved
14
Whisk in oil
15
For extra spicy, use less oil