ponzu Archives - Taste With The Eyes

Salmon Crudo, Blackberry Ponzu

You might have noticed that we are making our fair share of raw salmon dishes here. In my search for an interesting pairing with salmon, I came across quite a few sites from the Pacific Northwest where local salmon was paired with local blackberries.

Usually referring to a wine and food pairing, the saying goes “what grows together goes together.” Roughly speaking, the idea is that local wine and local foods complement each other. Seems to work very well for this land & sea pairing as well.

Ponzu sauce (ponzu shoyu) is a Japanese condiment commonly made with citrus, soy sauce, mirin, and dashi. Here, blackberries add a tart fruitiness and a striking color purple.

The sushi-quality raw salmon slices are steeped in blackberry ponzu for just 5 to 10 minutes to infuse the flavors. Crunchy cucumber, peppery radish, spicy jalapeño, and buttery-nutty pine nuts add pizzazz to this appealing crudo dish. Togarashi, a Japanese spicy seasoning made with ground nori, sea salt, various chili powders, orange peel, and sesame seeds adds complexity and the finishing touch.

Salmon Crudo, Blackberry Ponzu Recipe

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White King Salmon

White King Salmon
Lobster Butter Sauce
Gnocchi, Edamame, Roasted Maitake

White King Salmon Sashimi: Nobu-Style
Jalapeño, Garlic, Cilantro, Lemon Ponzu

White king salmon are special, and rare. About 5% of king salmon do not have the ability to metabolize and store the red-orange pigment, carotene, in their muscle cells.

In the past it was believed that white and red king salmon consumed notably different diets, leading to their flesh color distinction. Scientists now believe that variation in flesh color is controlled by genetics. White king salmon cannot metabolize these pigments from their food sources, leaving their flesh white. (from Alaska Dept. of Fish and Game).

There is no way for the Alaskan fishermen to know if their catch is white until it is sliced open. Because of its precious nature, much of this treasure doesn’t make it to the lower 48. Who could blame them for keeping it and enjoying on the spot?

The white kings that do make it to the lower 48 are highly prized for their flavor, texture, and unique color – and are often offered as a pricey nightly special in many high-end restaurants.

It is not only the pure ivory color that is extraordinary. These fillets taste very different than red-orange flesh king salmon. The cooked flesh is silky, and tastes fine and delicate, more mild in an elegant way. It is curiously soft and buttery.

Sashimi style white king has even more appealingly complex qualities – it is simply luscious with sweet, clean, buttery, and moist characteristics.

White King Salmon

White King Salmon Recipes

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Alaska Sablefish, Two Ways

Alaska Sablefish

Alaska Sablefish, Two Ways

Crispy-Skin Sablefish, Spicy Garlic Mayonnaise
Sautéed Kale with Yukon Gold Potatoes

Alaska Sablefish with Miso

Broiled Miso Sablefish over Lemon Ponzu Olive Oil
Grated Daikon, Lemon, Chives

This glorious sablefish was caught by Alaskan Fishing Vessel F/V Alitak. A simple preparation with a minimum of ingredients lets the silky-rich texture and buttery flavor shine through.

Found only in the Northern Pacific Ocean, Sablefish aka Black Cod is relatively abundant and harvested with methods that cause little damage to habitat and other marine life. For both taste and sustainability, sablefish can’t be beat!

Pan-seared to achieve a crispy skin, or broiled to achieve a caramelized crust – each of these sablefish preparations are equally stellar.

Alaska Sablefish Recipes

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FROZEN Halibut? You bet.

Panko Crusted Wild Alaskan Halibut Steak (Previously Frozen)
Shiso Red Jalapeño Ponzu Sauce
Baby Bok Choy/ Sweet Savory Red Miso Broth

how to ROCK the halibut in your freezer
ROCK: (urban dictionary) to use. to make do with. usually to great effect.

Frozen fish has a new fan, me! We live in Southern California, we can walk to the docks where fresh fish arrives by the hour. Our local markets have fish that is flown in daily. Why in the world would I buy frozen fish? I don’t. I haven’t. Until now. The Alaska Fish Taco Recipe Contest inspired me to create a fish taco recipe using halibut & king crab. The problem: no fresh halibut available. The solution: wild Alaskan halibut steaks – wild, pure, all natural, and FROZEN.

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Black Cod with Miso, Black Radish & Ponzu

Black Cod with Miso

Over Black Radish and Ponzu

Radish Sprout Garnish

Fresh Black Cod, also known as Sablefish is rich in omega-3 fatty acids. Population levels are moderate and no overfishing is occurring. The life-span of a Sablefish is estimated to be longer than 90 years! More information on habitat and sustainability can be found at FishWatch U.S. Seafood Facts here.

Nobu-style Saikyo Miso

3/4 c. saké
3/4 c. mirin
2 c. white miso paste
1 1/4 c. granulated sugar

1. Bring the saké and the mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol.

2. Turn the heat down to low and add the miso paste, mixing with a wooden spoon. When the miso has dissolved completely, turn the heat up to high again and add the sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn’t burn. Remove from heat once the sugar is fully dissolved. Cool to room temperature.

Miso recipe from Nobu: The Cookbook by Nobuyuki Matsuhisa. This recipes yields 3 cups. Since we did not use it all for the cod, we tried it the following night with fresh salmon and it was equally impressive.

Rinse the cod, pat dry with paper towels, then coat with the miso mixture. Nobu recommends marinating for 2 to 3 days. Since I only had an hour, that is how long it steeped. And it was still fabulous! Broil the cod under high heat until it browns, then bake at 350° for about 10 minutes until the fish is cooked through.

Black Radish

Black radish is at its peak in winter. Peel completely and slice into very thin rounds.

It has a lovely interior pattern. The crunchy somewhat pungent radish and slightly salty and citrusy ponzu are a great complement to the caramelized luxurious cod.

Nobu serves his Black Cod with Miso with a simple garnish of a few more drops of miso and a stalk of hajikami (pickled ginger stick).