Sour sea bass with grapefruit, mint + baby watercress in a ponzu dressing

Sour sea bass with grapefruit, mint + baby watercress in a ponzu dressing

By
From
Poke
Serves
2 as an appetiser
Photographer
Matt Russell

We love a ponzu dressing! It is vibrant, fresh, tangy and really brings a dish alive. It is also a great alternative to an oil-based marinade. This summery dish works well to get the palate fired up for a dinner. We’ve used sea bass, but any other meaty white fish would also work.

Ingredients

Quantity Ingredient

Grapefruit ponzu dressing

Quantity Ingredient
11/2 tablespoons grapefruit juice
11/2 tablespoons lemon juice
2 tablespoons mirin
5 tablespoons soy sauce
1 tablespoon sugar
2 tablespoons rice wine vinegar

Poke

Quantity Ingredient
1/2 pink grapefruit, cut into segments, pith removed
few fresh mint leaves
small handful baby watercress, (the baby watercress has a milder avour)
160g fresh sea bass fillets, pin boned and skin removed, cut into 1.5 cm cubes
black sesame seeds

Method

  1. Make the dressing in advance: combine all the ingredients together in a bowl and leave to infuse. Alternatively, combine the ingredients together in a saucepan and bring to the boil. Remove from the heat and leave to cool. Once cool, pour into a sealable jar and keep in the fridge. It should last for at least 1 week.
  2. In a bowl, combine the grapefruit, mint leaves and baby watercress with the dressing. Give it a quick stir and transfer to a serving plate. Add the sea bass and sprinkle a few black sesame seeds over the top, to garnish.
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