Ishidai no Aburi Tataki (Torch-Seared White Fish with Ponzu Sauce)

Ingredients

• 800 g Ishidai (skin-on fillets, about 200 g each)
• 2 pinches fine salt
• 1 tsp neutral vegetable oil (grapeseed or sunflower)
• 120 ml homemade ponzu sauce (see prepared component)
• 2 pieces sliced scallion (green onion)
• 100 g finely grated daikon (white radish)
• 4 leaves sliced shiso (perilla) leaves
• 1 tsp toasted sesame seeds

Method

1. Prepare the ponzu sauce according to the prepared component. Set aside.
2. Prepare the fish: check that there are no bones, rinse the ishidai fillets in cold water, and dry them thoroughly with paper towels. Sprinkle each fillet with a thin layer of salt on both sides. Let rest for 10 minutes at room temperature.
3. Wipe away the excess salt and moisture with a paper towel. Very lightly brush the skin with neutral vegetable oil.
4. Torch-sear the fish: place the fillets skin-side up on a wire rack. Light the blowtorch and move the flame about 10 cm from the skin in steady motions. The skin should retract, become crisp, and turn lightly golden in 20 to 30 seconds. Turn the fillet and sear the flesh side very quickly (5 seconds) to color it without cooking it. The center should remain translucent.
5. Marinate: place the seared fillets in a shallow dish. Pour half of the ponzu sauce (about 60 ml) over the fillets. Marinate for 5 minutes, turning once halfway through.
6. Slice: remove the fillets from the marinade and place them on a cutting board. Using a very sharp knife, cut them on the bias into pieces 5 mm thick. Wipe the blade between cuts for clean slices.
7. Plate: arrange the fish slices in a fan on individual plates. Drizzle with the remaining ponzu sauce. Garnish with finely grated daikon, sliced scallion, torn shiso leaves, and toasted sesame seeds. Serve immediately.

Nutrition

Per serving

Energy

296.2 kcal

Protein

41.74 g

Carbohydrate

3.31 g

Fat

12.71 g

Fibre

0.86 g

Calcium

17.66 mg

Iron

0.27 mg

Magnesium

6.74 mg