serves
6
prep
15 minutes
difficulty
Easy
serves
6
people
preparation
15
minutes
difficulty
Easy
level
Ingredients
- 1 white onion, thinly sliced
- sea salt
- 1 garlic clove, finely grated
- ½ thumb ginger, peeled and finely grated
- 2 lemons, juiced
- 1 spring onion, green part only, thinly sliced
- 60 ml (¼ cup) soy sauce
- 1 tsp sugar
- 400 g fresh skipjack tuna or stripey trumpeter
- finely grated fresh wasabi, or prepared wasabi, to serve
Standing time 10 minutes
Instructions
Place the onion in a small bowl, sprinkle generously with salt, then stand for 10 minutes. Rinse the onion under cold running water, then squeeze out the moisture and pat dry on paper towel.
Meanwhile, place the garlic, ginger, lemon juice, spring onion, soy sauce and sugar in a small bowl and stir until the sugar is dissolved.
Thinly slice the fish against the grain into 3-4 mm thick slices and arrange them on your platter. Scatter the tuna with the salted onion, then spoon the ponzu sauce over as evenly as possible. Serve immediately with wasabi.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
