Ginger-crusted Onaga with Miso-Sesame Vinaigrette
Simple seared onaga — red snapper — is given an Asian touch with miso-sesame vinaigrette, stir-fried vegetables, and ginger-flavored oil. The bits of wasabi add heat.
Ingredients
- Ginger-Scallion Oil
- Ginger - 1/4 cup, finely minced
- whole green onion - 1/2 cup, minced
- Salt - Pinch
- Peanut Oil - 1/2 cup
- Sesame Oil - 1 teaspoon
- Miso-Sesame Vinaigrette
- Rice Wine Vinegar - 1/2 cup
- Chicken Stock - 1/4 cup
- Miso Paste - 3 tablespoons
- Sugar - 3 tablespoons
- Egg Yolks - 2
- Chunky peanut butter - 2 tablespoons
- Ginger - 1 teaspoon, minced fresh
- Dijon mustard - 2 teaspoons
- Vegetable Oil - 1 cup
- Sesame Oil - 2 tablespoons
- White Sesame Seeds - 2 teaspoons, toasted
- Peanut Oil - 4 tablespoons
- Onaga (red snapper) - Four 6 oz 1-inch-thick fillets
- Salt and freshly ground black pepper to taste
- Panko - 1/2 cup (alt. other fine bread crumbs)
- Stir-fried Vegetables
- Sweet White Onions - 2, chopped
- Snow Peas - 12 oz
- Zucchini - 1, cut in 1/2-inch dice
- Scallion curls - 16
- Black Sesame Seeds - 2 tablespoons
- Wasabi Paste - 2 tablespoons
Instructions
To make the oil: Place the ginger and onions in a deep heat-proof nonaluminum bowl and season with salt. In a small saucepan heat the peanut oil over medium-high heat until rippling. Slowly pour the oil over the ginger mixture; the oil will sizzle and boil up. Stir immediately. Season with sesame oil. Set aside to cool.
To make the vinaigrette: In a deep nonaluminum bowl, mix together 1/4 cup of vinegar, the stock, miso paste, and sugar. In another deep bowl, whisk together the egg, peanut butter, ginger, mustard, and remaining 1/4 cup of vinegar. Slowly whisk in the vegetable oil. When the oil is blended, whisk in the sesame oil and sesame seeds. Set aside.
To stir-fry the vegetables: In a medium wok or saute pan, heat the oil over high heat. Add the vegetables and stir until the onions are translucent and the vegetables are just crisp-tender, about 1 minute. Remove from heat and set aside.
To cook the fish: Heat the peanut oil in a large skillet or saute pan over medium-high heat until rippling. Season the fish with salt and pepper to taste, and dip in the panko; spank off any excess crumbs. Sear the fish on one side for 30 seconds on each side. Reduce the heat to medium and cook for 3 minutes on each side, until the fish flakes easily and is golden brown.
To serve: Divide the vegetables among the plates. Pour the vinaigrette around the vegetables. Place one slice of fish on top of the vegetables on each plate. Drizzle with Ginger-Scallion oil and sprinkle with black sesame seeds. Top each fillet with scallion curls and place dots of wasabi around the plates.
