Pan-fried hamachi steak with ponzu dipping sauce
Votes: 2
Time: 1 hour 10 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Grilled Hamachi Steak with Ponzu Dipping Sauce - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 hamachi (yellowtail) top-gill steaks (approximately 225g each)
- 1/2 cup ponzu
- 1/4 cup mirin
- 4 teaspoons soy sauce
- 2 tsp grated ginger
- A little Sambal olek or other chili paste
- Vegetable oil for greasing
- 1 peeled and finely grated piece of daikon, 5 cm long.
- 2 - 3 shiso leaves, sliced (optional)
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Recipes with similar ingredients: fish fillet, daikon radish, ginger root, mirin (rice wine), soy sauce, sambal olek, mint
Cooking the dish according to the recipe:
- For the dipping sauce: In a small bowl, combine the ponzu, mirin, soy sauce, and ginger. Add sambal oelek to taste. Set aside half the sauce for brushing the fish while frying.
For fish: Preheat a grill or grill pan to medium heat and brush with oil to prevent the fish from sticking. - Brush the fish with the dipping sauce on both sides and grill for 20-25 minutes, turning and brushing with the sauce every 5 minutes.
When done, the fish should be crispy, with vibrant stripes, and the flesh should be cooked through. The best way to check is to insert the tip of a knife or cake tester into the flesh, then pull it out and place it on your wrist; it should feel warm. When this happens, the fish is ready!
In a small bowl, combine grated daikon and shiso.
Serve the fish with the dipping sauce and daikon in a separate bowl. Add a little daikon to the dipping sauce, if desired.
Categories:
recipe / Dinner / Main courses / Fish and seafood / Sauces / Dips / / Japanese cuisine / Kelsey Nixon
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