Steamed Red Mullet with Ponzu Jelly Recipe - Great British Chefs
This stunning Japanese dish from Endo Kazutoshi combines gently steamed red mullet with a slightly smoky grilled cep and a tart ponzu jelly.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
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
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