Grilled Ponzu Marinated Snapper With Wasabi Oil And Soy Marinated Ginger Recipes

WASABI OIL

Steps:

• 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.

GRILLED PONZU MARINATED SCALLOP LOLLIPOPS

Steps:

• Preheat a cleaned, oiled grill.
• In a bowl, mix together the minced lemongrass, scallions, ponzu, peppercorns, sugar, and soy. Add the scallops and marinate for 8 minutes before cooking.
• Remove scallops and lay them on a flat surface. Skewer each one with the soaked lemongrass. Season lightly with salt and on the hottest part of the grill cook the scallops for only 1 minute a side.
• If available, lay out washed whole scallions and lemongrass stalks on a plate in a fan shape. Top with "lollipops".
• Beverage: Veuve Clicquot Blanc de Blanc or DVX

SOMEN NOODLE SUSHI WITH WASABI OIL AND SOY SYRUP

Steps:

• In a large mixing bowl combine first 6 ingredients. Check for seasoning. Using a sushi mat, place one sheet of nori, shiny side down. Lay down a thin layer of noodle mix on the bottom third of the nori. Arrange cucumber and peppers on the noodles and roll tightly. Moisten the top edge of the nori to "glue" the roll.
• Plating: Slice sushi with straight cuts and some on the bias. Drizzle soy syrup and wasabi oil on a large, white plate. Garnish with gari, sliced scallions and sesame seeds.
• Wasabi Oil: 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.;
• Soy Syrup: Combine all and reduce at a simmer until a syrup consistency is achieved, about a 70 percent reduction. Let cool.