| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Eastwest |
4 |
servings |
INGREDIENTS
| 1/2 |
c |
Ponzu |
| 1 |
tb |
Minced ginger |
| 1/4 |
c |
Thin soy sauce |
| 1 |
ts |
Sesame oil |
| 4 |
|
Snapper fillets – (6 oz ea); skin off |
| 4 |
c |
Pea sprouts |
| 1 |
tb |
Julienned gari |
| 3 |
tb |
Neutral Vinaigrette; see * Note |
| 1 |
tb |
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 - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
01-19-1999
Recipe by: Ming Tsai
Converted by MM_Buster v2.0l.
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