Ponzu means Japanese citrus-flavored soy sauce. In the instructions below, in addition to lemon juice, rice wine vinegar and chives are mixed with soy.

The sauce flavored in this way makes a wonderful marinade for salmon. The skinless cut salmon fillet is lifted into a glass pan and the ponzu sauce is poured on top.

The fish is allowed to season in the fridge for a few hours, after which the excess marinade is swept away and the fish is ready to be grilled or fried.

In the instructions below, the ponzumarin fish is finally quickly roasted only on the surface. It tastes delicious in a salad cut into thin slices.

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