GRILLED PONZU-MARINATED SNAPPER WITH WASABI OIL AND SOY MARINATED GINGER

Grilled Ponzu-Marinated Snapper with Wasabi Oil and Soy Marinated Ginger image

Provided by Ming Tsai

Time 50m

Yield 4 servings

Number Of Ingredients 27

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

Steps:

For the marinade, mix ponzu, ginger, soy and sesame oil. Marinate fish for only 10 minutes. Over-marinating will fully cook the fish.
On a hot grill, season the fish and mark both sides. The fish will take about 8 minutes to fully cook.
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.
Whisk all together.
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.
In a stainless steel bowl, whisk wasabi, mirin, and sugar. Add water until a loose puree is achieved. Whisk in oil.
For extra spicy, use less oil.