Grilled Ponzu-Marinated Snapper with Wasabi Oil and Soy Marinated Ginger

Total Time:
50 min
40 min
10 min

4 servings

  • 1/2 cup ponzu
  • 1 tablespoon minced ginger
  • 1/4 cup thin soy sauce
  • 1 teaspoon sesame oil
  • 4 (6-ounce) snapper fillets, skin off
  • 4 cups pea sprouts
  • 1 tablespoon julienned gari (pickled ginger)
  • 3 tablespoons neutral vinaigrette, recipe follows
  • 1 tablespoon toasted sesame seeds
  • Wasabi oil, recipe follows
  • Soy marinated ginger, recipe follows
  • Canola oil
  • Salt and white pepper
  • Neutral vinaigrette:
  • 1 tablespoon Dijon mustard
  • 1 tablespoon rice wine vinegar
  • 1/2 cup canola oil
  • Salt and black pepper
  • Soy Marinated Ginger:
  • 3/4 cup rice wine vinegar
  • 3/4 cup thin soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup scallion, sliced
  • 1 cup thinly sliced ginger
  • Wasabi Oil:
  • 1/2 cup wasabi powder
  • 1 tablespoon mirin
  • 1 teaspoon sugar
  • Water
  • 1/2 cup canola oil
  • 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.

Neutral vinaigrette:
  • Whisk all together.

Soy Marinated Ginger:
  • 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.

Wasabi Oil:
  • 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.

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