Drunken Onaga with Ginger-Sake Sauce and Fried Maui Onion Rings
- 1/2 cup chopped Maui onions
- 1/4 cup peeled and grated fresh ginger
- 1/4 cup sake
- 1/4 cup vegetable oil
- 1/4 cup fresh orange juice
- 1/4 cup soy sauce
- 3 tablespoons minced fresh cilantro
- 1 tablespoon light brown sugar
- 1 tablespoon Essence, recipe follows
- 2 teaspoons minced garlic
- 1/2 teaspoon salt
- 1 whole onaga ( snapper), about 4 pounds, cleaned and gutted
- Ginger-sake Sauce, as an accompaniment, recipe follows
- Fried Maui Onion Rings, as an accompaniment, recipe follows
- Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
- Ginger-Sake Sauce
- 1/3 cup sake
- 3 tablespoons sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1/4 cup chopped green onions
- 2 tablespoons peeled and grated fresh ginger
- 2 tablespoons minced fresh cilantro
- 1 teaspoon minced garlic
- 1/2 teaspoon Essence
- Fried Maui Onion Rings:
- 2 large Maui onions, peeled and cut into 1/8-inch thick rings
- 1 cup buttermilk
- 1/4 cup Emeril's hot sauce
- 1/4 cup Essence
- 2 cups all-purpose flour
- Peanut or vegetable oil, for frying
In a bowl, combine all the ingredients except the fish, and whisk well to combine. Cut 3 horizontal slits in both sides of the fish, and place flat in a non-reactive dish. Cover with the marinade, turning to coat both sides. Cover and refrigerate for 1 hour.
Preheat a grill.
Remove the fish from the marinade and place in a grill basket. Place on the hot grill and spoon a small amount of the marinade over the fish, being careful not to extinguish the flame. Cook until the fish is opaque and cooked through, about 15 minutes per side, turning occasionally so the fish does not burn.
Remove from the grill and serve with the Ginger-Sake Sauce, and Fried Maui Onion Rings.Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
In a bowl, combine all the ingredients, mixing well. Allow to sit at room temperature for 30 minutes, or, cover and refrigerate for up to 2 days. Serve at room temperature.Fried Maui Onion Rings:
In a bowl, combine the buttermilk with the hot sauce and 2 teaspoons of Essence. Add the onion rings and toss to coat. Marinate, covered, in the refrigerator for at least 1 hour.
Heat the oil in a large wok or pot to 360? F.
In a shallow bowl or large dish, combine the flour with 2 tablespoons of the Essence. Dredge the onions in the seasoned flour, coating each ring evenly. Shake off any excess flour and carefully place the rings in the hot oil. Fry until golden brown, turning to cook evenly and prevent sticking, about 3 minutes per batch. Remove from the oil and drain on paper towels. Season the fried onion rings with Essence, and repeat with the remaining ingredients.
Serve immediately while hot.
Recipe courtesy of Emeril Lagasse, 2001