1 maui onion or other sweet onion, finely diced |
1 tablespoon chopped fresh chives |
1 tablespoons chopped fresh cilantro |
1 teaspoon chopped japanese pickled ginger |
1 tablespoon ginger vinegar from pickled ginger |
1/4 teaspoon prepared wasabi paste |
2 tablespoons extra-virgin olive oil |
2 shiso leaves (available in japanese markets), cut into thin julienne strips, or 1 dash ground cumin |
2 tablespoons ogo seaweed (available in japanese markets), or julienned cucumber |
1 teaspoon hijiki seaweed (available in japanese markets), hydrated in cold water until tender, or 1 tablespoons julienned cucumber |
salt |
freshly ground black pepper |
1 cup chopped unsalted macadamia nuts |
4 (6-ounce) onaga fillets (hawaiian gray snapper), yellowtail, or any other snappper |
ginger butter, recipe follows |
salt |
freshly ground black pepper |
1 pound unsalted butter, softened |
1/4 cup finely chopped fresh ginger |
pinch salt |
pinch sugar |