Turbot usuzukuri with chilli ponzu
by Hideki Hiwatashi
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Ingredients
Fish & Shellfish
200g of turbot fillet
Speciality Ingredients
100g of kombu
20ml of sudachi juice
edible flowers
Store Cupboard
4g of salt
40ml of soy sauce
1g of chilli paste
Fruit & Vegetables
40ml of lemon juice
Beverages
20ml of mirin
20ml of sake
Oils & Vinegars
8ml of sesame oil