Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, whiting/blue grenadier with spicy ponzu sauce. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Because of its versatility & refreshing flavor, you can use the sauce in many different ways. Enjoy ponzu as a dipping sauce for shabu-shabu or seafood, as a marinade for grilled meats and vegetables or dressing for salads or. with Spicy Ponzu Sauce. Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Whiting/Blue Grenadier with Spicy Ponzu Sauce is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Whiting/Blue Grenadier with Spicy Ponzu Sauce is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook whiting/blue grenadier with spicy ponzu sauce using 12 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Whiting/Blue Grenadier with Spicy Ponzu Sauce:
- Take 2 Large Fish Fillets
- Take Salt & Pepper
- Take Potato Starch Flour
- Prepare Oil for frying
- Prepare <Spicy Sauce Ingredients>
- Take 2-3 Spring Onion *finely chopped
- Get 1 clove Garlic *finely chopped
- Prepare 1 small piece Ginger *grated
- Prepare 1/2-1 Chilli *finely chopped
- Take 4 tablespoons Ponzu *or Soy Sauce 2 tablespoons & Rice Vinegar 2 tablespoons
- Make ready 1 tablespoon Sesame Oil
- Make ready 1/2 teaspoon Sugar *optional
Ponzu sauce is actually a little more complicated than that. The blue grenadier (also known as hoki, blue hake, New Zealand whiptail, or whiptail hake, Macruronus novaezelandiae) is a merluccid hake of the family Merlucciidae found around southern Australia and New Zealand. Ponzu sauce is not overly sweet. It's made with mirin, which is a type of Japanese rice wine used in cooking.
Steps to make Whiting/Blue Grenadier with Spicy Ponzu Sauce:
- Chop up Spring Onions, Garlic and Chilli finely, combine with grated Gginger and Ponzu and Sesame Oil. If you want sweetness, add 1/2 teaspoon of sugar.
- Cut Fish into bite size and salt and pepper. Coat with Potato Starch Flour and deep fry in 180C (quite hot) oil until golden and crispy.
- Place the fish on a plate and cover with the sauce. Serve hot and crispy.
Ponzu sauce is traditionally made with Japanese citrus fruits such as yuzu, sudachi or kabosu, but these can be substituted with a blend of regular lemon and lime juice. Blue grenadier fish, also known as hoki, blue hake or whiptail fish, is a saltwater fish commonly caught in New Zealand. Blue grenadier has a light, clean taste, and can easily be paired with a variety of sauces or garnishes based on personal taste. Serve hot, on brown rice, sprinkled with remaining cilantro. Ponzu is a tangy, citrus-flavored soy sauce that's popular in Japanese cuisine as a dipping sauce for dishes like sashimi (thinly sliced raw fish) and tataki (thinly sliced seared rare meat or fish).
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