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Kingfish sashimi with ponzu glaze

This popular fish is often called ‘kingfish’ or ‘yellowtail’ for short. The fish is often used to make sashimi but can also be used for so much more. Use only the very freshest fish for this preparation.

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Allergens and dietary requirements

  • Fish
  • Soy
  • Gluten
  • Pescetarian

Ingredients

500
g
kingfish filet
50
ml
mirin
150
ml
water
150
ml
yuzu juice
300
ml
soy sauce
150
ml
rice vinegar
1
sheet
kombu
3
tbsp
sake

Scale recipe

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