Whole Red Snapper with Ponzu

• 2 whole red snappers (about 2 pounds), scaled, gutted, and cleaned
• salt
• 1/2 cup momiji oroshi, *
• 1/2 cup scallions (white and green parts), finely chopped
• 1 cup ponzu, divided between 4 small dipping bowls
• 3 tablespoons sake
• 1 tablespoon mirin
• 1/2 cup soy sauce
• 1/4 cup lime
• 1/4 cup rice vinegar
• 1/4 cup water
• 1 (6-inch) piece kombu
• 1/4 cup (about 1/8 ounce) bonito flakes (katsuobushi), tightly packed dried, shaved

1. Lightly season the fish with salt all over, including the cavities.
2. Let the fish rest for 30 minutes at room temperature.
3. Wipe off moisture that accumulates on the surface of the fish with paper towels.
4. Cut a 1/2-inch-deep slit lengthwise along the centerline of each fish, from head to tail.
5. Do this on both sides; the cuts will help the fish cook faster and make it easier to flake off the grilled flesh.
6. To make the dipping sauce, divide the momiji oroshi and scallions between the 4 bowls of ponzu; set aside.
7. Preheat a grill to medium-hot.
8. Brush the cooking grate clean and oil it well.
9. Grill the fish about 5 minutes per side.
10. Flip the snappers with caregently turn them with a fish spatula so they dont break apart.
11. When the fish are ready, youll see juice bubbling from the back, and if you peek inside the cavity, youll see that the spine and flesh near it will have turned white.
12. Serve the fish immediately, accompanied by the ponzu dipping sauce.

red snappers, salt, momiji oroshi, scallions, ponzu, sake, mirin, soy sauce, lime, rice vinegar, water, kombu, bonito flakes

Taken from www.foodrepublic.com/recipes/whole-red-snapper-with-ponzu-recipe/ (may not work)