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1
To prepare vinaigrette, in a bowl, combine 1/4 cup of the rice wine vinegar, the stock, miso, and sugar.
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2
In a blender, combine the remaining 1/4 cup of rice wine vinegar, the egg yolks, peanut butter, ginger, garlic chile, and mustard and puree until smooth.
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3
With machine running, slowly add the vegetable oil until incorporated, and then slowly add sesame oil.
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4
Stir in the sesame seeds.
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5
If the mixture seems to thick, add water until the mixture can be poured.
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6
Add the blended mixture to the bowl and stir thoroughly.
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7
Refrigerate until needed.
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8
For the ginger-scallion oil, place the ginger and scallions in a deep mixing bowl.
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9
In a small saucepan, heat the peanut oil until just smoking.
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10
Slowly pour the hot oil over the ginger and scallion, being very careful as the oil will rise up the sides of the bowl.
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11
Add the sesame oil.
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12
Season with salt.
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13
Keep refrigerated.
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14
For the chile pepper water, in a blender combine the 1/3 cup of water, garlic, chiles, vinegar, ginger, and salt and puree until smooth.
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15
In a saucepan, bring the 1 1/4 cups water to a boil.
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16
Add the pureed mixture and return to a boil.
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17
Remove from the heat.
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18
When cool, transfer to an airtight container.
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19
Keep refrigerated.
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20
Bunch scallions, green part only
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21
For the slivered scallions, using the back part of a large, sharp knife flatten the green parts of the scallions.
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22
Cut very finely on a diagonal so that the slivers are about 1 inch long.
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23
For the fish, in a saute pan over high heat, heat the peanut oil until hot.
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24
Season the onaga with salt and pepper.
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25
When the oil is almost smoking, sear the onaga for about 45 seconds on each side, or until brown.
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26
When cool, top the onaga with the ginger-scallion oil (including the solids it contains) and dust on 1 side with the panko.
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27
Transfer the onaga to a oven-proof skillet or roasting pan.
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28
In a preheated 350 degree oven, bake for 6 minutes, or until tender and cooked through.
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29
Meanwhile, in a saute pan over medium heat, melt the butter.
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30
Add the mushrooms and saute for 3 to 4 minutes, or until they soften and begin to brown.
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31
Add the corn and saute for 2 minutes longer, or until the corn is slightly tender.
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32
To serve, divide the Sauteed vegetables among individual plates.
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33
Pour 1/2 cup of the vinaigrette around the vegetables and drizzle the basil oil over the vinaigrette.
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34
Place the onaga on the vegetables and top with the scallions.
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35
Sprinkle the sesame seeds around the plate.
