Recipe by Chef Christian Costantino, Just Hooked
FOR THE PONZU:
• ½ cup soy sauce
• ¼ cup lemon juice
• ¼ cup lime juice
• ¼ cup fish sauce
• ½ cup orange juice
• 1 bunch cilantro
• 1 bunch green onion
• 6 ea. garlic clove
• 2 oz shallot
• ½ cup Mirin
Combine all ingredients in a food processor and blend until smooth.
FOR THE WILD RICE:
• 2 cups wild rice
• 5 cups water
Place rice in cold water and bring to a simmer. Cook on low heat until rice is tender. Strain rice in colander and run cold water over until cool.
FOR THE STIR-FRY:
• 1 lb U12 shrimp, peeled and deveined
• 1 lb broccoli (stem cut off)
• ½ lb sugar snap peas, cut in half
• 2 cups cooked red rice
• ½ cup ponzu
• 1 tsp sesame seed
• Bean sprouts
• Cilantro
Heat sauté pan on high heat with blended oil. Cut stems from broccoli, add to pan and roast for
1 minute. Add snap peas, rice and ponzu and stir together until ponzu sticks to rice. Season shrimp with salt and pepper and place on grill and cook for 3 minutes. Flip shrimp over and cook for another 2 minutes. Place shrimp on top of rice and garnish with cilantro leaves and bean sprouts.
CHRISTIAN’S PRO TIP:
When the month of May finally arrives, we start getting tired of all the rich and heavy winter dishes and start craving something fresh. Ponzu sauce can add so much to the simplest dish to give it fresh flavor you have been longing for since last spring! In this stir fry, it adds a citrusy flavor to the stir fry, which brings out the other flavor components of the fish very well. Enjoy!