Ginger Ponzu Sauce To Be Served Over Pink Snapper Recipes

Steps:

• 1. In a small bowl, combine ponzu, scallions, ginger, mirin, sesame oil, and salt. Serve.

Steps:

• Mix 2 tablespoons each grated ginger, finely chopped ginger and finely chopped scallion in a small bowl. Add 1/2 teaspoon kosher salt and 1/4 teaspoon white pepper. Heat 3 tablespoons vegetable oil in a small saucepan until smoking; pour over the ginger-scallion mixture and stir. Add a splash of water if the sauce is too thick. Season with salt.

Steps:

• In a baking dish just large enough to hold the fish, combine the goat peppers, Bahamian thyme, allspice, bay leaves, cinnamon, ginger beer, ponzu, shallots, ginger, orange juice, orange zest, and soy sauce. Stir to blend, add the snapper, and turn to coat. Allow the snapper to marinate for 20 minutes.
• Prepare an outdoor grill. Season the fish with salt and pepper to taste, spray the grill with nonstick cooking spray, and grill over very high heat until grill marks form, about 5 minutes.
• Rotate the fish and grill for 5 minutes more. Turn the fish and grill on the second side just until done, about 5 minutes.
• Alternatively, heat a grill pan over high heat and brush with 2 tablespoons of canola oil. Grill the fillets as above, rotating and turning the fish once, 15 minutes.
• Fillet the fish. Divide the Ginger Slaw among 4 plates and top each portion with a snapper fillet. Garnish with the Shoestring Potatoes with Thyme Salt, and serve.
• Place the cut potatoes in the water and let sit refrigerated for 1 hour or overnight. Fill a small heavy pot 1/3 full with the oil, and heat to 275 degrees F. Add the potatoes and fry until light tan, about 5 to 7 minutes. Remove the potatoes, drain, and dry. Heat the oil to 475 degrees F, add the potatoes, and fry until golden brown, about 4 to 5 minutes. Remove the shoestrings and drain on paper towels. Season with the thyme salt, to taste, while hot.
• In a large bowl, combine the grape seed oil, rice vinegar, scallions, mustard, ginger, and, whisk to blend. Add the cabbage and carrots and mix to coat. Season with the salt and pepper, and allow to rest to flavor, about 20 minutes.

Steps:

• For the Buddha's Delight:
• Cover stir-fry vegetables in a microwave-safe bowl with 2 tablespoons water. Cook on HIGH for 6 to 8 minutes. Drain and set aside.
• Heat sesame oil in a large skillet. Add mushrooms and saute for 2 minutes. Add stir-fry vegetables, garlic, and cilantro. Saute for 2 to 3 minutes. Set aside to cool.
• Squeeze out excess moisture from cooled vegetable mixture and place in food processor. Add two egg whites and cornstarch. Pulse until mixture is finely chopped and holds together.
• Working in batches, lay out 6 to 8 gyoza wrappers. Lightly brush with the remaining 1 egg white and spoon 1 tablespoon of vegetable mixture in the center of each. Fold in half and press together to seal edges. Stand dumplings seam-side up by tapping on countertop. Repeat with remaining wrappers and filling. Line bamboo steamer with a piece of parchment paper that has been cut to fit. Spray parchment lightly with cooking spray. Put 10 to 12 dumplings in steamer at a time. Place steamer over medium pot of boiling water. Steam for 10 to 12 minutes.
• For the Ginger-Chive Ponzu:
• In a small bowl, stir together all ponzu ingredients.
• Serve steamed dumplings hot with ponzu dipping sauce.

Steps:

• 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.
• Whisk all together.
• 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.
• 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.

Steps:

• Stir sugar and 1 Tbsp. warm water in a small bowl to dissolve sugar. Stir in lime juice, mirin, soy sauce, and vinegar.

Steps:

• Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.
• Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.