Steamed Red Mullet with Ponzu Jelly Recipe - Great British Chefs

Ingredients

• 1 red mullet, or 2 fillets
• 1 sheet of kombu
• 2 ceps, halved
• sake, for drizzling
• salt
• 11 tbsp of dashi
• 1 tbsp of light soy sauce
• 1 tbsp of sake
• 1 tsp kuzu, mixed with a splash of water to create a paste
• 100g of ponzu
• 0.4g of agar agar
• 1 spring onion, green part only, very finely sliced on the angle
• Hana hojiso, also known as perilla blossom or shiso flowers
• Kimone leaves, also known as sansho leaves