Ginger Ponzu Sauce To Be Served Over Pink Snapper Recipes

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

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.

PONZU-GINGER DIPPING SAUCE

Steps:

• 1. In a small bowl, combine ponzu, scallions, ginger, mirin, sesame oil, and salt. Serve.

WHOLE SIZZLING CATFISH WITH GINGER AND PONZU SAUCE

Steps:

• Make three 2-inch slits on each side of each catfish.
• Stuff each slit with a slice of ginger.
• Pour enough peanut oil into a wok or a large, deep skillet so that it will cover catfish completely when frying.
• Heat oil until sizzling hot.
• Fry catfish in the hot oil, one at a time, turning to cook on all sides until golden brown and crispy and fish flakes easily when tested with a fork.
• Drain on paper towels.
• Place on serving plates and squeeze lemon juice over the hot catfish.
• Garnish with fried mushrooms, enoki mushrooms and greens.
• Serve with a bowl of ponzu sauce.
• For Ponzu Sauce: Mix all ingredients in a small bowl.
• Makes 1 cup.