Ponzu dressing is the perfect marinade for summery salads. A great alternative to your everyday oil-based marinades, its clean, citrusy taste really lifts and gives life to this pokē dish. Sea bass suits this recipe, but any other meaty white fish would also work.
Grapefruit ponzu dressing
- 1½ tbsp grapefruit juice
- 1½ tbsp lemon juice
- 2 tbsp mirin
- 5 tbsp soy sauce
- 1 tbsp sugar
- 2 tbsp rice wine vinegar
- ½ pink grapefruit, cut into segments, pith removed
- Few fresh mint leaves
- Small handful of baby watercress (the baby watercress has a milder flavour)
- 160g fresh sea bass fillets, pin boned and skin removed, cut into 1.5 cm cubes
- Black sesame seeds
- Make the dressing in advance: combine all the ingredients together in a bowl and leave to infuse. Alternatively, combine the ingredients together in a saucepan and bring to the boil.
- Remove from the heat and leave to cool.
- Once cool, pour into a sealable jar and keep in the fridge. It should last for at least 1 week.
- In a bowl, combine the grapefruit, mint leaves and baby watercress with the dressing.
- Give it a quick stir and transfer to a serving plate. Add the sea bass and sprinkle a few black sesame seeds over the top, to garnish.
Pokē: Hawaiian-Inspired Sushi Bowls by Celia Farrar and Guy Jackson; photograph by Matt Russell. Hardie Grant, £12.99; hardiegrant.com.