BBQ'ed kingfish collar
Mains
Easy
60 min
Ingredients
Ponzu
20 gr Kombu
120 gr Mirin
30 gr Rice vinegar
4 gr Bonito flakes
60 gr Lime juice
70 gr Soy sauce
Other
4 Kingfish collars
2 Limes
Preparation
Ponzu
Transfer the kombu into a saucepan and add the mirin and rice vinegar. Bring to a simmer. Then turn of the heat and add the bonito flakes, let it marinade for 10 min.
Then pass through a fine sieve and season with the lime juice and soy sauce. Mix well and marinade in your fridge for 30 min.
Finishing the dish
Grill the kingfish collar on a BBQ or in an oven (220 degrees) until cooked an nicely charred. Sprinkel with coarse sea salt and serve with ponzu and lime on the side.
