Turbot usuzukuri with chilli ponzu
Item 1 of 1
- medium
- 4
- 20 minutes
Light and elegant, Hideki Hiwatashi’s turbot usuzukuri recipe makes a stunning yet surprisingly fuss-free dish, just make sure you have a very sharp knife for slicing the turbot. With a zesty chilli ponzu on the side for dipping, the chef allows the flavour of the raw fish – which is first salted and wrapped in kombu – to shine through. Preparation of this fish starter is incredibly simple, but remember to allow enough time for the fish to rest.
First published in 2016
discover more:
Ingredients
Metric
Imperial
Kobujime Turbot
- 200g of turbot fillet
- 100g of kombu
- 4g of salt
Ichimi sudachi ponzu (chilli ponzu)
- 40ml of lemon juice
- 20ml of sudachi juice
- 40ml of soy sauce
- 20ml of mirin
- 20ml of sake
- 1g of chilli paste
- 8ml of sesame oil
To serve
SAVE RECIPE
Method
1
Begin by preparing the kobujime turbot. Using a damp cloth, wipe the kombu to clean off any dust. Sprinkle the salt evenly across both sides of the fish, then wrap it tightly in kombu and leave to rest for 6 hours
- 200g of turbot fillet
- 100g of kombu
- 4g of salt
2
Meanwhile, make the chilli ponzu. In a small dish, mix together all of the ingredients when thoroughly combined. Adjust the ingredients to taste if desired, then set aside until required
- 40ml of lemon juice
- 20ml of sudachi juice
- 40ml of soy sauce
- 20ml of mirin
- 20ml of sake
- 1g of chilli paste
- 8ml of sesame oil
3
To serve, unwrap the turbot from the kombu and gently wash off the salt. Using a very sharp knife, cut the turbot into very thin slices and arrange across a serving platter
4
Sprinkle over edible flowers to garnish and serve immediately with the ponzu on the side for dipping
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2025