Ginger-Lemongrass-Cilantro Crusted Onaga
Tropical flavors in the "crust" really define this dish. Despite the name this Ginger-Lemongrass-Cilantro Crusted Onaga is really not a crust so much, but it does adhere nicely to the fillet, & integrates its flavors into the fish better than if it were just a sauce or a condiment.
1 Onaga (red snapper)
4 teaspoons fresh lemongrass, minced (soft inner parts only)
4 slices scallions, white and pale-green parts only, thinly sliced
2 teaspoons fresh ginger, peeled and finely minced
2 Tablespoons fresh cilantro leaves
freshly cracked black pepper
1/2 cup fish sauce
1/4 cup Aloha shoyu
1/2 cup canola oil
chili and/or sesame oil for drizzling (optional)
Combine the lemongrass, scallion, ginger, cilantro and black pepper in bowl.
Pour fish sauce and soy sauce in a shallow baking dish and mix. Press cilantro mixture on one side of each fillet, forming a crust, and transfer to the baking dish, crust side up. Let stand 5 minutes.
Heat the canola oil in a large nonstick saute pan over medium-high heat. Saute fish for 2-3 minutes crust side down, then carefully flip fish over and saute for an additional 2-3 minutes, or until opaque throughout. Transfer to plates. Drizzle with a tiny amount of chili and/or sesame oil (optional)