Ingredients

• 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
• 1 tablespoon Dijon mustard
• 1 tablespoon rice wine vinegar
• 1/2 cup canola oil
• Salt and black pepper
• 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
• 1/2 cup wasabi powder
• 1 tablespoon mirin
• 1 teaspoon sugar
• Water
• 1/2 cup canola oil

Instructions

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.
4. Whisk all together.
5. 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.
6. In a stainless steel bowl, whisk wasabi, mirin, and sugar. Add water until a loose puree is achieved. Whisk in oil.
7. For extra spicy, use less oil.