Sea Bream In Shio Ponzu Sauce
This recipe is an example of how Shio Ponzu Sauce, a pre-made, perfect balance of the key essences of taste—sweet, salty, acidic and umami, can be used to cook foods deliciously and practically effortlessly. You will be surprised by how such a light, quick dish is so satisfying. In addition to sea bream, any white-fleshed fish, such as red snapper, sea bass, or shellfish like shrimp can be used. You can also use chicken breast and even pork fillets. In that case, add some water to the fry pan and simmer for as long as needed to cook through.
Sea Bream In Shio Ponzu Sauce
Tai no Shio Ponzu Fumi : 鯛の塩ポン酢風味
Serves 4
Main Foods
Sea Bream Fillets, 4 (about 1 lb. or 450g)
Seasonings
Canola Oil or Other Neutral-Flavored Vegetable Oil, 1 tablespoon
Sake, 1 tablespoon
Shio Ponzu, 1/4 cup (60 ml) plus more for serving
Aromatics / Flavorings
Kaiware Daikon Sprouts, 1 small bunch
Directions
Rinse the fish under cold water and pat dry. Then splash on the sake, lightly rub it into the fillets and let them marinate for up to 30 minutes. The sake eliminates any fishy odor and will help keep the fish moist.
Put the oil in a fry pan and heat on high. When hot, lay the fish skin side down, pressing down on the center of the fish to keep it from curling. Sear for about 1 minute until the skin is golden, then lower the heat to medium-low, add the Shio Ponzu sauce, and gently simmer for another minute. Flip the fillets and cook for 2 minutes more, spooning sauce over them from time to time.
Take the fillets out and put on a serving platter. Bring the sauce to a boil for a minute to reduce it slightly, then pour it over the fish.
Serve
Garnish the fillets with peppery kaiware daikon sprouts and serve more Shio Ponzu at the table.