Marinated Mongchong With Wasabi Aioli And Cilantro Oil

Course : Seafoods
Serves: 1
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1/2 Cup red wine vinegar
1/4 Cup safflower oil
1/3 Cup oyster sauce
1 1/4 Tablespoons sugar
1 Teaspoon fresh ground pepper
4 Tablespoons minced ginger
6 Ounces Hawaiian mongchong fillet
1/4 Cup vegetables of your choice
1 Tablespoon butter
1 Teaspoon Wasabi Aioli
1 Teaspoon Cilantro Oil
1 packages Crispy Ogo Potato Cake
1/4 Teaspoon black sesame seeds

Preparation / Directions:

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.


Nutritional Information:

694 Calories (kcal); 66g Total Fat; (82% calories from fat); 1g Protein; 30g Carbohydrate; 31mg Cholesterol; 706mg Sodium

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