Bream fillets with ponzu sauce
A delicate fish dish of pan-fried bream with a tangy Kikkoman Ponzu and dill sauce. Serve with a salad of quinoa, carrot and fennel for an elegant main course, ideal for entertaining.
Prepare the accompaniment: Cut the fennel in very thin strips and set aside. Peel and grate the carrot rinse and chisel all the herbs, peel and chisel the onions. Pour the olive oil and the sauce into a salad bowl, emulsify, and add the herbs the vegetables, and mix. Pour the quinoa into a bowl, turn and set aside.
Heat the Ponzu sauce in a large frying pan; put the bream fillets in it and cook 2 minutes on each side on medium heat, sprinkle with dill and remove from fire. Serve the bream fillets, pepper and coat remaining cooking sauce. Serve with quinoa with herbs and a few slivers of fennel.
Recipe as PDF
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