Sea bass tartare in ponzu sauce

1 serving

20 minutes

Sea bass tartare in ponzu sauce is an exquisite dish of Japanese cuisine that embodies a balance of freshness, acidity, and refined texture. The main ingredient is tender sea bass fillet, diced and marinated in aromatic ponzu sauce, giving the fish a light citrus tang and zest. The dish is complemented by refreshing cucumber pieces, segments of charred grapefruit, and crunchy dark sesame crumbs, creating a complex yet harmonious flavor profile. Mini spinach leaves add a touch of freshness while crispy fried spring roll dough provides a pleasant textural contrast. This tartare is perfect for a light dinner or stylish appetizer, highlighting the elegance of Japanese gastronomy.

Energy value per serving

• Calories: 145.4
• Proteins: 16.6g
• Fats: 5g
• Carbohydrates: 8.6g

Ingredients

• Sea bass fillet: 70 g
• Cucumbers: 40 g
• Dough for spring rolls: 5 g
• Soy sauce: 20 ml
• Grapefruit segments: 30 g
• Sesame seeds: 5 g
• Salt: 1 g
• Ground black pepper: 1 g
• Mini spinach: 1 g

Cooking steps

1. Cut the processed sea bass fillet into cubes and marinate in ponzu sauce.

   Required ingredients:

   • Sea bass fillet: 70 g
   • Soy sauce: 20 ml

2. Place on a plate in the shape of a square.

3. Then place the peeled fresh cucumbers in the form, add the marinated sea bass on top, and garnish with charred grapefruit segments, dark sesame crumbs, and spinach leaves.

   Required ingredients:

   • Cucumbers: 40 g
   • Sea bass fillet: 70 g
   • Grapefruit segments: 30 g
   • Sesame seeds: 5 g
   • Mini spinach: 1 g

4. Place the sliced and deep-fried dough for spring rolls nearby.

   Required ingredients:

   • Dough for spring rolls: 5 g