Turbot usuzukuri with chilli ponzu

4
20 minutes

Ingredients

Kobujime Turbot

  • 200g of turbot fillet
  • 100g of kombu
  • 4g of salt

Ichimi sudachi ponzu (chilli ponzu)

  • 40ml of lemon juice
  • 20ml of sudachi juice
  • 40ml of soy sauce
  • 20ml of mirin
  • 20ml of sake
  • 1g of chilli paste
  • 8ml of sesame oil

To serve

  • edible flowers

Method

1
Begin by preparing the kobujime turbot. Using a damp cloth, wipe the kombu to clean off any dust. Sprinkle the salt evenly across both sides of the fish, then wrap it tightly in kombu and leave to rest for 6 hours
  • 200g of turbot fillet
  • 100g of kombu
  • 4g of salt
2
Meanwhile, make the chilli ponzu. In a small dish, mix together all of the ingredients when thoroughly combined. Adjust the ingredients to taste if desired, then set aside until required
  • 40ml of lemon juice
  • 20ml of sudachi juice
  • 40ml of soy sauce
  • 20ml of mirin
  • 20ml of sake
  • 1g of chilli paste
  • 8ml of sesame oil
3
To serve, unwrap the turbot from the kombu and gently wash off the salt. Using a very sharp knife, cut the turbot into very thin slices and arrange across a serving platter
4
Sprinkle over edible flowers to garnish and serve immediately with the ponzu on the side for dipping
  • edible flowers