Ginger crusted onaga with miso sesame vinaigrette

4 servings

Ingredients

Quantity Ingredient
2 Pieces Onaga ( 6-7 ounces)
¼ cup Finely minced ginger
¼ cup Green onion, minced by hand
¼ cup Peanut oil
Few drops sesame oil
Salt to taste
Miso dressing:
2 tablespoons Rice vinegar
2 tablespoons Chicken stock
1½ tablespoon Miso
1½ tablespoon Sugar
Sesame Dressing:
1 Egg yolk
1 tablespoon Chunky peanut butter
½ teaspoon Ginger, fresh, peeled and
Minced
1 teaspoon Dijon mustard
2 tablespoons Rice vinegar
4 ounces Vegetable oil
1 tablespoon Sesame oil
1 teaspoon White sesame seeds, toasted

Directions

Place green onions and ginger in non-aluminum bowl with high sides.

Season with salt to taste. Put peanut oil in heavy bottom pan and heat until almost smoking. Carefully pour hot oil over green onion/ginger mixture, oil will boil over the sides. Season with sesame oil. Let cool.

Sear Onaga until brown. Apply ginger/onion mixture to surface. Bake at 350 degrees for approximately 6 minutes or until cooked through.

Miso dressing: Mix all ingredients in bowl. Set aside.

Sesame dressing: Place egg yolk, peanut butter, ginger, Dijon and rice vinegar in mixing bowl. Mix well. Slowly add vegetable oil in a steady stream while mixing. When the oil is incorporated, add the sesame oil and sesame seeds.

Yield: 2 servings

GOURMET GETAWAYS WITH ROBIN LEACH SHOW #GG1A2 (courtesy Alan Wong, Alan Wongs Restaurant, Honolulu, Hawaii)

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