Whole Red Snapper with Ponzu

Name: Whole Red Snapper with Ponzu
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 grams 1/4 cup (about bonito flakes (katsuobushi), tightly packed dried, shaved; 6 inches kombu; 59 milliliters lime; 1 Tbsp mirin; 237 milliliters ponzu, divided between 4 small dipping bowls; 907 grams whole red snappers (about , scaled, gutted, and cleaned; 59 milliliters rice vinegar; 3 Tbsps sake; 4 servings salt; 118 milliliters scallions (white and green parts), finely chopped; 118 milliliters soy sauce; 59 milliliters water; 118 milliliters momiji oroshi

Whole Red Snapper with Ponzu is a gluten free, dairy free, and pescatarian recipe with 4 servings. This main course has 298 calories, 51g of protein, and 3g of fat per serving. This recipe covers 28% of your daily requirements of vitamins and minerals. A mixture of momiji oroshi, mirin, sake, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the lime you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

*Momiji Oroshi is grated Daikon and whole dried Japanese chilies. To make 1/2 cup: grate 1 pound of daikon together with 16 dried chilies that have been soaked in hot water for 5 minutes.Lightly season the fish with salt all over, including the cavities.

Ingredients you will need

Dried Chili Pepper

Chili Pepper

Daikon Radish

Water

Fish

Salt

Let the fish rest for 30 minutes at room temperature.Wipe off moisture that accumulates on the surface of the fish with paper towels.

Ingredients you will need

Fish

Equipment you will use

Paper Towels

Cut a 1/2-inch-deep slit lengthwise along the centerline of each fish, from head to tail. Do this on both sides; the cuts will help the fish cook faster and make it easier to flake off the grilled flesh.To make the dipping sauce, divide the momiji oroshi and scallions between the 4 bowls of ponzu; set aside.Preheat a grill to medium-hot.

Ingredients you will need

Dipping Sauce

Green Onions

Fish

Equipment you will use

Bowl

Grill

Brush the cooking grate clean and oil it well.Grill the fish about 5 minutes per side. Flip the snappers with caregently turn them with a fish spatula so they dont break apart. When the fish are ready, youll see juice bubbling from the back, and if you peek inside the cavity, youll see that the spine and flesh near it will have turned white.

Ingredients you will need

Snapper

Juice

Fish

Cooking Oil

Equipment you will use

Spatula

Grill

Serve the fish immediately, accompanied by the ponzu dipping sauce. Ponzu,Makes about 1 1/2 cups

Ingredients you will need

Dipping Sauce

Fish

Add the sake and mirin to a small saucepan and bring to a boil over high heat. Boil for 1 minute, remove from heat, and let the liquid come to room temperature.In a bowl, stir together the soy sauce, citrus juice, vinegar, the 1/4 cup water, the sake mixture, kombu, and bonito flakes. Cover loosely with plastic wrap and let the mixture steep in the refrigerator for 12 hours, or overnight.Strain the ponzu through a cheesecloth or fine sieve; gently squeeze to press out the liquid. The ponzu will keep in the refrigerator for 2 weeks.

Ingredients you will need

Bonito Flakes

Soy Sauce

Vinegar

Juice

Kombu

Mirin

Water

Sake

Wrap

Equipment you will use

Plastic Wrap

Cheesecloth

Sauce Pan

Sieve

Bowl

Equipment

Ingredients

Servings:

4grams

1/4 cup (about bonito flakes (katsuobushi), tightly packed dried, shaved 6inches

kombu 59milliliters

lime 1Tbsp

mirin 237milliliters

ponzu, divided between 4 small dipping bowls 907grams

whole red snappers (about , scaled, gutted, and cleaned 59milliliters

rice vinegar 3Tbsps

sake 4servings

salt 118milliliters

scallions (white and green parts), finely chopped 118milliliters

soy sauce 59milliliters

water 118milliliters

momiji oroshi

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Rabble Pinot Gris with a 4.9 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.