Grilled Ponzu-Marinated Snapper with Wasabi Oil and

Name: Grilled Ponzu-Marinated Snapper with Wasabi Oil and Soy Marinated Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup ponzu; 1 tablespoon minced ginger; 1/4 cup thin soy sauce; 1 teaspoon sesame oil; 4 (6-ounce) snapper fillets, skin off; 4 cups pea sprouts; 1 tablespoon julienned gari (pickled ginger); 3 tablespoons neutral vinaigrette, recipe follows; 1 tablespoon toasted sesame seeds; Wasabi oil, recipe follows; Soy marinated ginger, recipe follows; Canola oil; Salt and white pepper; 1 tablespoon Dijon mustard; 1 tablespoon rice wine vinegar; 1/2 cup canola oil; Salt and black pepper; 3/4 cup rice wine vinegar; 3/4 cup thin soy sauce; 1/4 cup brown sugar; 1/4 cup scallion, sliced; 1 cup thinly sliced ginger; 1/2 cup wasabi powder; 1 tablespoon mirin; 1 teaspoon sugar; Water; 1/2 cup canola oil

Servings: persons

1/2 cup ponzu
1 tablespoon minced ginger
1/4 cup thin soy sauce
1 teaspoon sesame oil
4 (6-ounce) snapper fillets, skin off
4 cups pea sprouts
1 tablespoon julienned gari (pickled ginger)
3 tablespoons neutral vinaigrette, recipe follows
1 tablespoon toasted sesame seeds
Wasabi oil, recipe follows
Soy marinated ginger, recipe follows
Canola oil
Salt and white pepper
1 tablespoon Dijon mustard
1 tablespoon rice wine vinegar
1/2 cup canola oil
Salt and black pepper
3/4 cup rice wine vinegar
3/4 cup thin soy sauce
1/4 cup brown sugar
1/4 cup scallion, sliced
1 cup thinly sliced ginger
1/2 cup wasabi powder
1 tablespoon mirin
1 teaspoon sugar
Water
1/2 cup canola oil

1
For the marinade, mix ponzu, ginger, soy and sesame oil.
2
Marinate fish for only 10 minutes.
3
Over-marinating will fully cook the fish.
4
On a hot grill, season the fish and mark both sides.
5
The fish will take about 8 minutes to fully cook.
6
For the salad, mix the neutral vinaigrette with the gari and toss with pea sprouts.
7
Place a small mound in the middle of the plate and top with grilled snapper.
8
Drizzle plate with soy ginger and wasabi oil.
9
Whisk all together.
10
Bring vinegar, soy sauce, brown sugar, and scallions to a boil.
11
Add ginger, bring back to a boil and simmer for 5 to 10 minutes.
12
In a stainless steel bowl, whisk wasabi, mirin, and sugar.
13
Add water until a loose puree is achieved.
14
Whisk in oil.
15
For extra spicy, use less oil.

714

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 1/2 cup ponzu, 1 tablespoon minced ginger, 1/4 cup thin soy sauce, 1 teaspoon sesame oil, and more.

Yes, Grilled Ponzu-Marinated Snapper with Wasabi Oil and Soy Marinated Ginger falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Ponzu-Marinated Snapper with Wasabi Oil and Soy Marinated Ginger

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions