Seared Halibut with Ginger, Serrano Chiles and Ponzu

Name: Seared Halibut with Ginger, Serrano Chiles and Ponzu
Yield: Yield: 4 servings
Ingredients: 1/2 pound center-cut halibut fillet 1 tablespoon julienned ginger 6 tablespoons olive oil Ponzu (recipe below) 2 serrano chiles, thinly sliced 1/2 package daikon sprouts 1 teaspoon grated fresh wasabi; Ponzu: 1 piece kombu seaweed, 2- by 2-inches 1/2 cup unseasoned rice vinegar 1/4 cup Kikkoman Soy Sauce 2 tablespoons freshly squeezed lemon juice

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Yield

Yield: 4 servings

kikkoman products used:

Soy Sauce

ingredients

1/2 pound center-cut halibut fillet
1 tablespoon julienned ginger
6 tablespoons olive oil
Ponzu (recipe below)
2 serrano chiles, thinly sliced
1/2 package daikon sprouts
1 teaspoon grated fresh wasabi

Ponzu:
1 piece kombu seaweed, 2- by 2-inches
1/2 cup unseasoned rice vinegar
1/4 cup Kikkoman Soy Sauce
2 tablespoons freshly squeezed lemon juice

directions

Slice halibut thinly and arrange on plate in one layer. Scatter ginger over halibut.

In small saute pan, heat oil to 300 degrees F. Remove pan from heat. Holding plate at an angle over pan to allow excess oil to flow back into pan, ladle hot oil over halibut unti flesh turns opaque. Wipe off excess oil from rim of plate.

Drizzle a few tablespoons ponzu over halibut. Scatter chiles and sprouts on top; season with wasabi and salt.

To make Ponzu: Score kombu with knife. In nonreactive container, combine kombu, soy sauce and lemon juice; let sit 48 hours. Ponzu will keep up to 1 month in refrigerator.

Recipe created by Alexander Ong, Betelnut Pejiu Wu (San Francisco, CA)

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Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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