Drunken Onaga With Ginger-Sake Sauce, Fried Maui Onion Ring

Recipe Ingredients

1/2 cup	31g / 1.1oz	Chopped Maui onions
1/4 cup	59ml	Grated peeled fresh ginger
1/4 cup	59ml	Sake
1/4 cup	59ml	Vegetable oil
1/4 cup	59ml	Fresh orange juice
1/4 cup	59ml	Soy sauce
3 tablespoons	45ml	Minced fresh cilantro
1 tablespoon	15ml	Light brown sugar
1 tablespoon	15ml	Essence
		= (see Bayou Blast recipe)
2 teaspoons	10ml	Minced garlic
1/2 teaspoon	2.5ml	Salt
1		Onaga (snapper) - (abt 4 lbs) - cleaned, gutted
		Ginger Sake Sauce
1/3 cup	78ml	Sake
3 tablespoons	45ml	Sesame oil
1 tablespoon	15ml	Rice wine vinegar
1 tablespoon	15ml	Soy sauce
1 tablespoon	15ml	Honey
1/4 cup	15g / 0.5oz	Chopped green onions
2 tablespoons	30ml	Grated peeled fresh ginger
2 tablespoons	30ml	Minced fresh cilantro
1 teaspoon	5ml	Minced garlic
1/2 teaspoon	2.5ml	Essence
		= (see Bayou Blast recipe)
		Fried Maui Onion Rings
2		Maui onions - peeled, and (large)
		Cut into 1/8" thick rings
1 cup	237ml	Buttermilk
1/4 cup	59ml	Emeril's hot sauce
1/4 cup	59ml	Essence
		= (see Bayou Blast recipe)
2 cups	125g / 4.4oz	All-purpose flour
		Peanut or vegetable oil - for frying

Recipe Instructions

In a bowl, combine all the ingredients except the fish, and whisk well to combine. Cut 3 horizontal slits in both sides of the fish, and place flat in a non-reactive dish. Cover with the marinade, turning to coat both sides. Cover and refrigerate for 1 hour.

Preheat a grill.

Remove the fish from the marinade and place in a grill basket. Place on the hot grill and spoon a small amount of the marinade over the fish, being careful not to extinguish the flame. Cook until the fish is opaque and cooked through, about 15 minutes per side, turning occasionally so the fish does not burn.

Remove from the grill and serve with the Ginger-Sake Sauce, and Fried Maui Onion Rings.

Ginger-Sake Sauce: In a bowl, combine all the ingredients, mixing well. Allow to sit at room temperature for 30 minutes, or, cover and refrigerate for up to 2 days. Serve at room temperature.

Fried Maui Onion Rings: In a bowl, combine the buttermilk with the hot sauce and 2 teaspoons of Essence. Add the onion rings and toss to coat. Marinate, covered, in the refrigerator for at least 1 hour.

Heat the oil in a large wok or pot to 360 degrees.

In a shallow bowl or large dish, combine the flour with 2 tablespoons of the Essence. Dredge the onions in the seasoned flour, coating each ring evenly. Shake off any excess flour and carefully place the rings in the hot oil. Fry until golden brown, turning to cook evenly and prevent sticking, about 3 minutes per batch. Remove from the oil and drain on paper towels. Season the fried onion rings with Essence, and repeat with the remaining ingredients.

Serve immediately while hot.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-SP23) - from the TV FOOD NETWORK

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