Branzino with ponzu based sauce

How do you cook branzino, also known as sea bass? It's easy! With its delicate flesh and fine flavor, sea bass is perfect for being eaten raw with a flavorful sauce. Here's a recipe that takes less than 1 hour to prepare, perfect for kicking off a festive supper.

You'll find sea bass in the various fishmonger's shops of Montreal's public markets. For this recipe, choose the farmed version.

Recipe by Thierry-Tri Du-Boisclair, chef and owner of Regashi and Tri Express.

Visit our fishmongers

Ingredients

Fish

4 fillets of farmed branzino fish (also called sea bass), with or without skin. If you opt for wild fish, be sure to freeze it for at least 24 hours before eating.

Sauce

3 ponzu portions
Juice of 1 lime
One inch of chopped ginger
1/2 portion kimchi no moto
1 portion water
1 teaspoon sugar

Topping

Two green onions
Green apple, any quantity
Pomegranate, any quantity
Purple daikon or radish, any quantity

Preparation

To make the sauce

Combine all ingredients in a small bowl.
Boil for 30 seconds to help incorporate flavours.
Set it aside and allow it to cool before serving.

To prepare the garnish

Finely slice the green apple and purple daikon using a mandolin and a sharp knife.
Finely chop one green onion.
Cut the other green onion into julienne strips, then plunge them into iced water for 10 minutes. They will curl up nicely.
Set garnishes aside.