Preparation:
Combine red wine vinegar, oil, oyster sauce, sugar, pepper and ginger; blend
well. Marinate mongchong in marinade for four hours. Remove fish and sautee;
reserve marinade. Sautee vegetables in butter. Place vegetables in center of
plate. Drizzle plate with Wasabi Aioli and Cilantro Oil. Place sauteed
mongchong on top of vegetables. Place one Crispy Ogo Potato Cake on top of
fish and sprinkle with black sesame seeds. Makes 1 serving. |