Wasabi Ponzu Sauce Food

GRILLED PONZU-MARINATED SNAPPER WITH WASABI OIL AND SOY MARINATED GINGER

Steps:

• For the marinade, mix ponzu, ginger, soy and sesame oil. Marinate fish for only 10 minutes. Over-marinating will fully cook the fish.
• On a hot grill, season the fish and mark both sides. The fish will take about 8 minutes to fully cook.
• 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.
• Whisk all together.
• 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.
• In a stainless steel bowl, whisk wasabi, mirin, and sugar. Add water until a loose puree is achieved. Whisk in oil.
• For extra spicy, use less oil.

WASABI CREAM CHEESE APPETIZER

Steps:

• Prepare wasabi paste, set aside. (Remember bottled wasabi sauce may be substituted).
• Split cream cheese lengthwise into 3 slices.
• Spread the wasabi paste on the 2 cut sides, adding more or less wasabi to your liking.
• Layer the cream cheese slices to reform the brick (like a layer cake).
• After layering the cream cheese, coat the sesame seeds all over the cream cheese.
• Place wasabi cream cheese on a serving plate and pour the soy sauce around the brick.
• Garnish with green onion, ginger slices and extra wasabi, if desired.
• Serve with rice crackers.