The Japanese often grill fish and eat it with ponzu dressing and grated daikon radish. You can use any flat fish for this recipe.

INGREDIENTS

2 filleted flat white fish e.g. Dover sole, plaice, turbot
Sea salt
Daikon oroshi (daikon = Japanese radish, oroshi = grated), you can use as much or as little as you like
Little chunk of grated ginger
Wedge of lemon (optional)
4 shiso leaves (optional)

SAUCE

Ponzu –

2 tbsp kombu soy sauce (or normal dark soy sauce)
1 tbsp rice vinegar
1 tbsp yuzu/ juice of any citrus fruit

METHOD

1. Fillet the fish or get a friendly fishmonger to do it or buy them already filleted. Rinse well. Pat dry. Sprinkle plenty of salt on both sides (you can do this in advance and leave the fish in the fridge for up to 24 hours if it is fresh).
2. If making kombu soy sauce, leave kombu to soak in soy sauce overnight (you can leave out the kombu if you prefer). Mix all ponzu ingredients.
3. Peel and grate daikon and ginger.
4. Grill fish for about 10 mins on one side, then 5 mins on other. Should be starting to get crispy at the edges.
5. Serve fish with daikon, ginger, shiso and ponzu.