- 1/2 cup rice wine vinegar
1/4 cup chicken stock
3 tablespoons white miso
3 tablespoons sugar
2 egg yolks
2 tablespoons chunky peanut butter
1 teaspoon minced garlic
1 Hawaiian red chile or serrano chile , minced
2 teaspoons Dijon mustard
1 cup vegetable oil
2 teaspoons dark sesame oil
2 teaspoons white sesame seeds, toasted
Up to 1/2 cup water
1/4 cup finely minced ginger
1/4 cup minced scallions, green part only
1/4 cup peanut oil
1/4 teaspoon dark sesame oil
Pinch salt
1/3 cup plus 1 1/4 cups cold water
1/2 clove garlic
2 red Hawaiian chiles or red serrano chiles, or 1 red jalapeno , halved and seeded
1 tablespoon white vinegar
2 teaspoons minced ginger
Basil Oil, recipe follows
Slivered Scallions, recipe follows
Ginger Crusted Onaga, recipe follows
1/2 cup firmly packed spinach leaves
1/2 cup firmly packed fresh basil leaves
1 tablespoon freshly squeezed lemon juice
1/2 tablespoon chili pepper water
1/2 tablespoon minced garlic
3/4 cup olive oil
Salt, to taste
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.
Ginger Crusted Onaga
1/2 cup peanut oil
4 (7-ounce) onaga fillets
Salt and pepper to taste
1/2 cup ginger scallion oil
1/2 cup panko, (Japanese bread crumbs )
2 teaspoons butter
1/4 cup sliced shiitake mushrooms
1/4 cup enoki mushrooms
1/2 cup corn kernals (from 1 ear of corn)
1/4 cup basil oil
4 teaspoons slivered scallions
2 teaspoons black sesame seeds