John Myers
Styrian Char Sashimi with Tomato Tartare and Ponzu Sauce
The perfect styrian char sashimi with tomato tartare and ponzu sauce recipe with a picture and simple step-by-step instructions.
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.
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