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Grilled Nile perch with butter and ponzu sauce


time30min

nairuponzuyaki

メニューコンセプト

The butter adds richness and the ponzu sauce and grated daikon radish add a refreshing touch. It's an unexpected combination, but it really brings out the flavor of the fish.

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Ingredients (for 1 person)

  • Plus Nile perch fillet (bone removed) 60g 1 piece
  • Flour 3.6g
  • 3g butter
  • 12ml ponzu sauce
  • [Side dish]
  • Grated daikon radish
  • green onions

Steam convection cooking

  • 1. Coat the frozen Nile perch in flour and coat it evenly with the melted butter.
  • 2 Heat in a preheated steam convection oven.
  • 3 (2) While it is still hot, coat it with ponzu sauce.
  • Arrange on 4 plates and top with grated daikon radish and green onions.

POINTApplication tips

  • 1You can change the flavor depending on the type of citrus fruit, such as using grated ponzu or kabosu ponzu.

*The cooking instructions listed are approximate temperatures and times. Heating conditions vary depending on the grilling machine you use, so please be aware that even with the cooking method described, the food may burn or not be cooked through completely. Also, when cooking large quantities, the thickness of the fish, and the type of fish will affect the finished product, so please adjust the heating time and temperature when cooking.

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