Emishiki's contemporary "Sensation" series are high-quality, well-priced sake that can be enjoyed every day during the four seasons. Sensation Black has a fresh scent like young grass, pandan, green apple, and strawberries. A rounded but firm mouthfeel, soft sweetness, rising acidity, crisp finish. Great with yakitori and torched pressed sushi.

Emishiki Sensation Black

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Rinse the whole snapper under cold water and pat dry with paper towels. Season the inside and outside of the snapper with salt and black pepper.

Clean and Prepare the Snapper

In a shallow dish, combine the ponzu sauce and sesame oil. Place the snapper in the dish, turning it to coat in the marinade, and let it sit for about 15 minutes.

Marinate the Fish

Prepare a steamer or a pot with a steaming rack. Once the water is boiling, place the marinated snapper on the rack and cover. Steam for about 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.

Steam the Snapper

While the fish is steaming, wash and chop the broccoli, carrots, bell pepper, and snow peas into bite-sized pieces.

Prepare the Vegetables

In a separate steamer or pot, steam the vegetables for about 5-7 minutes until they are tender but still vibrant in color.

Steam the Vegetables

Once the snapper is cooked, carefully transfer it to a serving platter. Arrange the steamed vegetables around the fish. Drizzle additional ponzu sauce over the fish and sprinkle with toasted sesame seeds.

Plating

Serve the whole snapper hot with steamed vegetables on the side. Enjoy your delicious Snapper Whole Chinese!

Serve

Whole snapper, cleaned and scaled

Salt

Black pepper

Ponzu sauce

Sesame oil

Sesame seeds, toasted

Broccoli florets

Carrots, sliced

Bell pepper, sliced

Snow peas