Ginger-Crusted Onaga With Corn, Mushrooms, And Miso Sesame Vinaigrette Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/4 cup sliced shiitake mushrooms

1/4 teaspoon dark sesame oil

1/2 cup ginger scallion oil

4 teaspoons slivered scallions

1/2 cup peanut oil

2 tablespoons chunky peanut butter

3/4 cup olive oil

1 tablespoon white vinegar

1 teaspoon minced garlic

Salt and pepper to taste

Up to 1/2 cup water

Ginger Crusted Onaga, recipe follows

1/2 cup rice wine vinegar

4 (7-ounce) onaga fillets

2 teaspoons white sesame seeds, toasted

1/2 tablespoon chili pepper water

1 tablespoon freshly squeezed lemon juice

1/4 cup finely minced ginger

1/2 cup firmly packed spinach leaves

1/4 cup chicken stock

2 egg yolks

1/2 cup firmly packed fresh basil leaves

2 teaspoons dark sesame oil

1 Hawaiian red chile or serrano chile, minced

1/4 cup minced scallions, green part only

2 teaspoons Dijon mustard

Ginger Crusted Onaga

Basil Oil, recipe follows

Pinch salt

1/3 cup plus 1 1/4 cups cold water

1/2 clove garlic

Slivered Scallions, recipe follows

2 teaspoons black sesame seeds

2 teaspoons butter

1/4 cup basil oil

For the basil oil, In a saucepan of boiling salted water, blanch the spinach for 5 seconds. Drain and transfer to an ice bath to cool. Drain again and transfer to a blender. Add the basil, lemon juice, chile pepper water, garlic and oil. Season with salt,

1 cup vegetable oil

1/4 cup peanut oil

1/2 cup panko, (Japanese bread crumbs)

1/2 tablespoon minced garlic

2 red Hawaiian chiles or red serrano chiles, or 1 red jalapeno, halved and seeded

3 tablespoons sugar

1/4 cup enoki mushrooms

2 teaspoons minced ginger

1/2 cup corn kernals (from 1 ear of corn)

Salt, to taste

3 tablespoons white miso