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Drunken Onaga with Ginger-Sake Sauce and Fried Maui Onion Rings (Emeril Lagasse) Recipe

Drunken Onaga with Ginger-Sake Sauce and Fried Maui Onion Rings (Emeril Lagasse) Recipe

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Drunken Onaga with Ginger-Sake Sauce and Fried Maui Onion Rings (Emeril Lagasse)

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Ingredients:

Serving

1/2 cup chopped maui onions
1/4 cup peeled and grated fresh ginger
1/4 cup sake
1/4 cup vegetable oil
1/4 cup fresh orange juice
1/4 cup soy sauce
3 tbsp minced fresh cilantro
1 tbsp light brown sugar
1 tbsp essence , recipe follows
2 tsp minced garlic
1/2 tsp salt
1 whole onaga ( snapper), about 4 lb, cleaned and gutted
ginger-sake sauce, as an accompaniment, recipe follows
fried maui onion rings, as an accompaniment , recipe follows
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme
ginger-sake sauce
1/3 cup sake
3 tbsp sesame oil
1 tbsp rice wine vinegar
1 tbsp soy sauce
1 tbsp honey
1/4 cup chopped green onions
2 tbsp peeled and grated fresh ginger
2 tbsp minced fresh cilantro
1 tsp minced garlic
1/2 tsp essence
2 large maui onions, peeled and cut into 1/8-inch thick rings
1 cup buttermilk
1/4 cup emeril's hot sauce
1/4 cup essence
2 cups all-purpose flour
peanut or vegetable oil, for frying

Directions:

In a bowl, combine all the ingredients except the fish, and whisk well to combine. Cut 3 horizontal slits in both sides of the fish, and place flat in a non-reactive dish. Cover with the marinade, turning to coat both sides. Cover and refrigerate for 1 hour.
Preheat a grill.
Remove the fish from the marinade and place in a grill basket. Place on the hot grill and spoon a small amount of the marinade over the fish, being careful not to extinguish the flame. Cook until the fish is opaque and cooked through, about 15 minutes per side, turning occasionally so the fish does not burn.
Remove from the grill and serve with the Ginger-Sake Sauce, and Fried Maui Onion Rings.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
In a bowl, combine all the ingredients, mixing well. Allow to sit at room temperature for 30 minutes, or, cover and refrigerate for up to 2 days. Serve at room temperature.
Fried Maui Onion Rings:
In a bowl, combine the buttermilk with the hot sauce and 2 teaspoons of Essence. Add the onion rings and toss to coat. Marinate, covered, in the refrigerator for at least 1 hour.
Heat the oil in a large wok or pot to 360? F.
In a shallow bowl or large dish, combine the flour with 2 tablespoons of the Essence. Dredge the onions in the seasoned flour, coating each ring evenly. Shake off any excess flour and carefully place the rings in the hot oil. Fry until golden brown, turning to cook evenly and prevent sticking, about 3 minutes per batch. Remove from the oil and drain on paper towels. Season the fried onion rings with Essence, and repeat with the remaining ingredients.
Serve immediately while hot.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	702.38 Kcal (2941 kJ)
Calories from fat	259.08 Kcal
		% Daily Value*
Total Fat	28.79g	44%
Cholesterol	6.74mg	2%
Sodium	5149.53mg	215%
Potassium	672.84mg	14%
Total Carbs	85.3g	28%
Sugars	16.61g	66%
Dietary Fiber	8.03g	32%
Protein	14.65g	29%
Vitamin C	18.1mg	30%
Vitamin A	0.1mg	4%
Iron	4mg	22%
Calcium	178.1mg	18%

Amount Per 100 g
Calories	175.39 Kcal (734 kJ)
Calories from fat	64.7 Kcal
		% Daily Value*
Total Fat	7.19g	44%
Cholesterol	1.68mg	2%
Sodium	1285.89mg	215%
Potassium	168.02mg	14%
Total Carbs	21.3g	28%
Sugars	4.15g	66%
Dietary Fiber	2g	32%
Protein	3.66g	29%
Vitamin C	4.5mg	30%
Iron	1mg	22%
Calcium	44.5mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.