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.
1
Cut the processed sea bass fillet into cubes and marinate in ponzu sauce.
- 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.
- Cucumbers: 40 g
- Sea bass fillet: 70 g
- Grapefruit segments (supremes): 30 g
- Sesame seeds: 5 g
- Baby spinach: 1 g
4
Place the sliced and deep-fried dough for spring rolls nearby.
- Spring roll wrappers: 5 g
