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Soy Sake Snapper

Prep Time:10 Minutes
Cook Time:15 Minutes

Nutritional Information

The snapper doesn’t need to sit in the marinade for very long


  • 1/2 cup soy sauce
  • 2 green onions, chopped
  • 4 tablespoons olive oil, divided
  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons sake or dry Sherry
  • 1 tablespoon golden brown sugar
  • 3 garlic cloves, chopped
  • 24 ounces snapper
  • 1 cup mayonnaise
  • 1 tablespoon chopped peeled fresh ginger


  • 1. Combine soy sauce, green onions, 4 tablespoons oil, vinegar, sake, brown sugar, and garlic in a glass bowl; whisk marinade to blend. Add snapper and toss to coat. Refrigerate at least 30 minutes and up to 1 hour, turning fish occasionally.
  • 2. Blend mayonnaise and ginger in food processor until smooth. Transfer ginger aioli to small bowl and refrigerate.
  • 3. Preheat the EGG to 350ºF using indirect heat. Roast the fish until it begins to flake. Serve the fish with a drizzle of ginger aioli.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828