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Bream fillets with ponzu sauce

Per portion: 1330 kJ / 318 kcal

To accompany:

  • 200 g of cooked quinoa
  • 4 small white onions
  • ½ bouquet of chives
  • ½ bunch of parsley
  • 4 sprigs of dill
  • 1 yellow carrot
  • 1 yellow lemon
  • 1 heart of fennel
  • 2 tbsp of olive oil
  • 2 tbsp of Kikkoman Ponzu Citrus Seasoned Soy Sauce


Preparation time: 20 mins

Prepare the accompaniment: Cut the fennel in very thin strips and set aside. Peel and grate the carrot rinse and chisel all the herbs, peel and chisel the onions. Pour the olive oil and the sauce into a salad bowl, emulsify, and add the herbs the vegetables, and mix. Pour the quinoa into a bowl, turn and set aside.

Heat the Ponzu sauce in a large frying pan; put the bream fillets in it and cook 2 minutes on each side on medium heat, sprinkle with dill and remove from fire. Serve the bream fillets, pepper and coat remaining cooking sauce. Serve with quinoa with herbs and a few slivers of fennel.