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Sake Shoyu Glazed Dorado with Spicy Chinese Long Beans and Mango Lilikoi Vinaigrette

Ingredients: 6 (6-8 ounces) Dorado fillets 1/2 cup soy sauce 1/2 cup Saké or Mirin 1/2 Maui onion (or Spanish onion) 1/2 cup fresh ginger, minced 1 teaspoon sambal olek (or crushed red pepper) 1 teaspoon sesame oil 1 pound fresh Chinese long beans, cut into 3" lengths 1 bottle Mango Lilikoi vinaigrette (ask in a gourmet store) salt and pepper to taste Garnish:   black and white sesame seeds, toasted red Tobiko caviar (Flying Fish roe) fresh chopped parsley   Method:  Put soy sauce, sake, onion, ginger, sambal olek, and sesame oil into a blender and blend until smooth. Season to taste with salt and pepper. Marinate the dorado fillets for one hour in this mixture. In a hot pan, sear the fish until golden brown over high heat. Remove the fish, and place on a sheet pan, and bake in a 400 degree oven until the fish is cooked to desired temperature, about six to eight minutes. Deep fry the beans in 350 degree oil and toss in half of the Mango Lilikoi vinaigrette. Place equal amounts of the beans in the center of six plates. Place the fish on top of each plate and drizzle the remaining Mango Lilikoi vinaigrette around the plate. Garnish each fish with a sprinkle of the sesame seeds and parsley. Place 1/2 tsp of the Tobiko on top of each fish. Serves 6. Source: www.richardkrug.com