Ginger Crusted Onaga With Corn Mushrooms And Miso Sesame Vinaigrette Recipes
GINGER-SESAME VINAIGRETTE
Pair pickled ginger with toasted sesame oil in this smooth, slightly thick dressing.
Provided by Food Network Kitchen
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Whisk the vinegar, ginger, sesame oil and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple grinds of pepper.
GRILLED ONAGA
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Score the fish and insert ginger into the cuts. Place the fish in a bowl. Mix the rest of the ingredients together in a bowl and pour the marinade over the fish before grilling. Marinate for about 20 minutes. Wrap the fish in foil and place on the grill. Cook until flesh is just opaque.
MISO-SESAME DRESSING
Provided by Food Network Kitchen
Time 5m
Yield about 1 cup
Number Of Ingredients 8
Steps:
- In small bowl, whisk together the miso, water, sugar, vinegar, soy sauce, and salt. While whisking constantly, gradually add the peanut and sesame oils until you have a creamy dressing. Use now or store covered, in the refrigerator, for up to 3 days.
MISO VINAIGRETTE
Steps:
- Combine the oil, vinegar and miso in a small mixing bowl using a whisk. Season with salt and pepper.
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