Grilled Ponzu Marinated Snapper With Wasabi Oil

Recipe Ingredients

1/2 cup	118ml	Ponzu
1 tablespoon	15ml	Minced ginger
1/4 cup	59ml	Thin soy sauce
1 teaspoon	5ml	Sesame oil
4		Snapper fillets - (6 oz ea) - skin off
4 cups	948ml	Pea sprouts
1 tablespoon	15ml	Julienned gari
3 tablespoons	45ml	Neutral Vinaigrette - see * Note
1 tablespoon	15ml	Toasted sesame seeds
		Wasabi Oil - see * Note
		Soy Marinated Ginger - see * Note
		Canola oil
		Salt - to taste
		Freshly-ground white pepper - to taste

Recipe Instructions

* Note: See the "Neutral Vinaigrette", "Wasabi Oil", and "Soy Marinated Ginger" recipes which are included in this collection.

For the marinade, mix ponzu, ginger, soy and sesame oil. Marinate fish for only 10 minutes. Over marination 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 Marinated Ginger and Wasabi Oil.

This recipe yields 4 servings.

Source:
EAST MEETS WEST with Ming Tsai - From the TV FOOD NETWORK - (Show # MT-1A17)

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