For those are unfamiliar, Ponzu is a thin, tart, dark brown sauce made by simmering mirin, rice vinegar, katsuobushi flakes (from tuna), and seaweed over medium heat. The liquid is then cooled, strained to remove the katsuobushi flakes, and finally the juice of one or more citrus fruits such as; yuzu, sudachi, daidai, kabosu, or lemon are added. It is widely used in Japanese cuisine, although its bright citrus notes make it the perfect bridge for fusion-style dishes.
For this dish, I used Marukan Yuzu Ponzu and found its all-natural ingredients and the fact that it is created through a slow-brewed process provided the dish with a vast amount of flavor with minimal acidity. Marukan is one of the oldest producers of rice vinegars, having been established in 1649 in Kiyosu, Japan. Another impressive fact is that all of Marukan's products are Non-GMO Project Verified, Kosher Certified and Certified Organic.
This dish is easy to make and just bursts with flavor... particularly if you save a bit of the Yuzu Ponzu as a dipping sauce!
- 1-1/2 cups Marukan Yuzu Ponzu
- 1 lb cod filets
- 1 orange, juiced
- 1 lime, juiced
- 1 lemon, 1/2 juiced
- 1 tbsp sesame oil
- 1 tbsp Marukan Rice Vinegar
- 3 cloves garlic, minced
- 6 scallions, chopped
- 1 tbsp fresh dill, chopped
- 2 tbsp freshly-grated ginger root
1. In a large bowl, combine Yuzu Ponzu, orange juice, lime juice, lemon juice, sesame oil, garlic, scallions, dill and ginger. Mix thoroughly.
2. Immerse cod filets in marinade approximately 1 hour before cooking.
3. Heat a tbsp of canola oil in skillet.
4. Remove cod from marinade and place in pan over medium/high heat. Cook approximately 4 minutes per side depending on thickness. When you turn the filets, squeeze remaining lemon half in pan.
5. Remove and top with a sprinkle of sesame seeds. Serve with a small bowl of Yuzu Ponzu dipping sauce.