| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Eastwest |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Ponzu |
| 1 |
T |
Minced ginger |
| 1/4 |
c |
Thin soy sauce |
| 1 |
t |
Sesame oil |
| 4 |
|
Snapper fillets -, 6 oz ea |
|
|
skin off |
| 4 |
c |
Pea sprouts |
| 1 |
T |
Julienned gari |
| 3 |
T |
Neutral Vinaigrette, see * |
|
|
Note |
| 1 |
T |
Toasted sesame seeds |
|
|
Wasabi Oil, see * Note |
|
|
Soy Marinated Ginger, see * |
|
|
Note |
|
|
Canola oil |
|
|
Salt, to taste |
|
|
Freshly-ground white pepper |
|
|
to taste |
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.
Comments: The original recipe title as listed is "Grilled Ponzu
Marinated Snapper With Wasabi Oil And Soy Marinated Ginger". Recipe
Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK -
(Show # MT-1A17) Formatted for MasterCook by Joe Comiskey, aka MR MAD
- [email protected] ~or- [email protected] 01-19-1999 Recipe
by: Ming Tsai Converted by MM_Buster v2.0l.
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