Styrian Char Sashimi with Tomato Tartare and Ponzu Sauce

5 from 3 votes
Total Time 25 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 273 kcal


For the ponzu sauce:

  • 300 g Cherry tomatoes
  • Herbs
  • 5 tbsp Peanut oil
  • Sprouts
  • 2 tbsp Pine nuts
  • Salt and pepper
  • 240 ml Sake
  • 220 ml Soy sauce
  • 220 ml Lemon juice


  • For the ponzu sauce, bring the sake to the boil about two weeks before use and mix with the soy sauce and lemon juice. Fill into a glass bottle and store in a cool place.
  • For the tomato tartare, cut the tomatoes into small pieces and mix them with the finely chopped herbs and a little salt and leave to stand in the refrigerator for a few hours. Roast the pine nuts in the pan until golden brown without adding any fat and set aside.
  • Pat dry the char into approx. 1.5 cm narrow strips and place with the skin side up in a deep plate. Heat the peanut oil very high in a pan (until it smokes) and pour over the skin with a dry spoon.
  • Drape the tomato tartare on the fish, drizzle 2 tablespoons of Ponzu sauce around the fish, also place the pine nuts on the plate and season with a little pepper over the plate. Finally, arrange the fresh sprouts on the tartare.


Serving: 100gCalories: 273kcalCarbohydrates: 3.8gProtein: 5.7gFat: 25.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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