Ingredients Jump to Instructions ↓

  1. 1/2 cup rice wine vinegar

  2. 1/4 cup chicken stock

  3. 3 tablespoons white miso

  4. 3 tablespoons sugar

  5. 2 egg yolks

  6. 2 tablespoons chunky peanut butter

  7. 1 teaspoon minced garlic

  8. 1 Hawaiian red chile or serrano chile , minced

  9. 2 teaspoons Dijon mustard

  10. 1 cup vegetable oil

  11. 2 teaspoons dark sesame oil

  12. 2 teaspoons white sesame seeds, toasted

  13. Up to 1/2 cup water

  14. 1/4 cup finely minced ginger

  15. 1/4 cup minced scallions, green part only

  16. 1/4 cup peanut oil

  17. 1/4 teaspoon dark sesame oil

  18. Pinch salt

  19. 1/3 cup plus 1 1/4 cups cold water

  20. 1/2 clove garlic

  21. 2 red Hawaiian chiles or red serrano chiles, or 1 red jalapeno , halved and seeded

  22. 1 tablespoon white vinegar

  23. 2 teaspoons minced ginger

  24. Basil Oil, recipe follows

  25. Slivered Scallions, recipe follows

  26. Ginger Crusted Onaga, recipe follows

  27. 1/2 cup firmly packed spinach leaves

  28. 1/2 cup firmly packed fresh basil leaves

  29. 1 tablespoon freshly squeezed lemon juice

  30. 1/2 tablespoon chili pepper water

  31. 1/2 tablespoon minced garlic

  32. 3/4 cup olive oil

  33. Salt, to taste

  34. 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, place in a blender , and puree; do not over blend as the oil will lose its color. Strain through a very fine sieve or strainer so that the oil is clear and bright green. Store in a glass container in a cool, dark place.

  35. Ginger Crusted Onaga

  36. 1/2 cup peanut oil

  37. 4 (7-ounce) onaga fillets

  38. Salt and pepper to taste

  39. 1/2 cup ginger scallion oil

  40. 1/2 cup panko, (Japanese bread crumbs )

  41. 2 teaspoons butter

  42. 1/4 cup sliced shiitake mushrooms

  43. 1/4 cup enoki mushrooms

  44. 1/2 cup corn kernals (from 1 ear of corn)

  45. 1/4 cup basil oil

  46. 4 teaspoons slivered scallions

  47. 2 teaspoons black sesame seeds

Instructions Jump to Ingredients ↑

  1. To prepare vinaigrette , in a bowl, combine 1/4 cup of the rice wine vinegar, the stock, miso, and sugar . In a blender, combine the remaining 1/4 cup of rice wine vinegar , the egg yolks, peanut butter, ginger, garlic chile, and mustard and puree until smooth. With machine running, slowly add the vegetable oil until incorporated, and then slowly add sesame oil. Stir in the sesame seeds. If the mixture seems to thick, add water until the mixture can be poured. Add the blended mixture to the bowl and stir thoroughly. Refrigerate until needed. For the ginger-scallion oil, place the ginger and scallions in a deep mixing bowl. In a small saucepan , heat the peanut oil until just smoking. Slowly pour the hot oil over the ginger and scallion, being very careful as the oil will rise up the sides of the bowl. Add the sesame oil. Season with salt. Keep refrigerated. For the chile pepper water, in a blender combine the 1/3 cup of water, garlic, chiles, vinegar, ginger, and salt and puree until smooth. In a saucepan, bring the 1 1/4 cups water to a boil. Add the pureed mixture and return to a boil. Remove from the heat. When cool, transfer to an airtight container. Keep refrigerated.

  2. Slivered scallions:

  3. Bunch scallions, green part only For the slivered scallions, using the back part of a large, sharp knife flatten the green parts of the scallions. Cut very finely on a diagonal so that the slivers are about 1 inch long.

  4. For the fish, in a saute pan over high heat, heat the peanut oil until hot. Season the onaga with salt and pepper. When the oil is almost smoking, sear the onaga for about 45 seconds on each side, or until brown. When cool, top the onaga with the ginger-scallion oil (including the solids it contains) and dust on 1 side with the panko . Transfer the onaga to a oven-proof skillet or roasting pan. In a preheated 350 degree oven, bake for 6 minutes, or until tender and cooked through. Meanwhile, in a saute pan over medium heat, melt the butter. Add the mushrooms and saute for 3 to 4 minutes, or until they soften and begin to brown. Add the corn and saute for 2 minutes longer, or until the corn is slightly tender. To serve, divide the Sauteed vegetables among individual plates. Pour 1/2 cup of the vinaigrette around the vegetables and drizzle the basil oil over the vinaigrette. Place the onaga on the vegetables and top with the scallions. Sprinkle the sesame seeds around the plate.


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