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

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  • Total: 50 min
  • Prep: 40 min
  • Cook: 10 min
  • Yield: 4 servings
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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


1/2 cup canola oil


  1. For the marinade, mix ponzu, ginger, soy and sesame oil. Marinate fish for only 10 minutes. Over-marinating will fully cook the fish.
  2. On a hot grill, season the fish and mark both sides. The fish will take about 8 minutes to fully cook.
  3. 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:

  1. Whisk all together.

Soy Marinated Ginger:

  1. 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:

  1. In a stainless steel bowl, whisk wasabi, mirin, and sugar. Add water until a loose puree is achieved. Whisk in oil.
  2. For extra spicy, use less oil.