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Daz's Seafood + Sour Plum Ponzu


This dish epitomises renowned Chef, Restaurateur and Cookbook Author, Darren (aka Daz) Robertson's approach—it's light, it's fresh, and it's a celebration of the premium quality produce we're lucky to have on our doorstep.


Described by the man himself as a "riff on a ponzu," the difficulty level is easy, and the dish takes approx. 15 minutes to prep, making it perfect for spring and summertime snacking and entertaining.


The sour plum ponzu adds a nice zestiness to salads, so Daz recommends popping any remaining sauce into a little jar for future use.



Re-create renowned chef, Darren Robertson's seafood and sour plum ponzu dish.


Ingredients (Serves 4) The seafood


300g sashimi grade seafood, such as yellowfin tuna, kingfish, salmon, snapper or scallops.

A little olive oil

2 green shallots (spring onions), sliced

2 tbsp toasted sesame seeds

A handful of herbs—such as coriander and fennel fronds

Half a sliced green chilli


The sour plum ponzu


4-6 ripe sour plums

The juice and a little zest of 1 lime, 1 orange and 1 lemon

1 knob of ginger, grated

2 tbsp rice wine vinegar

3 tbsp soy sauce

2 tbsp dashi

1 tsp mirin (or sugar)

A little olive oil

Salt & pepper to taste


"The sour plum ponzu adds a nice zestiness to salads, so Daz recommends popping any remaining sauce into a little jar for future use."




Method


  • Drizzle a medium sized plate with a little olive oil

  • Lay the seafood of your choice out evenly on the plate

  • Sprinkle with a little orange zest if you please

  • Cover in baking paper, add another medium sized plate on top, and leave to rest in the fridge

  • Add all the sour plum ponzu ingredients into a bowl, mix, and taste—you may need to adjust your quantities depending on the citrus—if its too sour add a little mirin, sugar or honey

  • Take your seafood out of the fridge, remove the plate and baking paper, and gradually pour the sour plum ponzu over with a spoon

  • Sprinkle over your shallots (spring onions), toasted sesame seeds, herbs, and green chilli



Photography: Ethan Smart



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