Sea Bass with Yuzu Ponzu Pickles & Green Chilli by Darren Cooper, Cosmo Restaurant Group
Sea Bass with Yuzu Ponzu Pickles & Green Chilli by Darren Cooper, Cosmo Restaurant Group
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unded in 1804, Mizkan’s origins were closely connected to sake production. The company developed vinegar from sake lees; a by-product of the sake brewing process, at a time when nigiri sushi was booming in Edo, modern-day Tokyo.
That heritage continued to underpin Mizkan’s focus on authentic Japanese ingredients and Japanese-inspired flavours. The company’s presentation highlighted its considerable presence in Japan, where it described itself as number one in both retail and foodservice.
Ingredients
Serves 5
Yuzu Ponzu Pickles
• 1 large carrot (peeled into ribbons)
• ½ cucumber (ribbons)
• 1 small fennel bulb (thinly sliced)
• 10 radishes (thinly sliced)
• 2–3 spring onions (finely shredded)
• 250ml yuzu ponzu
• 125ml water
• 2–3 tsp caster sugar
• ¾ tsp sea salt
• 2½ tsp toasted coriander seeds
• 1–2 bay leaves
• 200ml Mizkan Pickling Liquid
Sea Bass
• 5 sea bass fillets
• 3 tbsp plain flour (seasoned)
• Sea salt + white pepper
• 5 tbsp olive oil
• 2½ tbsp butter
• 1 punnet edible flowers
• 1 bunch spring onions
To Taste
• 7 tbsp Mizkan Yuzu & Green Chilli Sauce
Method
1. Gently warm ponzu, water, sugar, salt until fully dissolved. Do not boil hard.
2. Arrange all vegetables in a shallow dish/container.
3. Pour hot liquor evenly over – press veg down so it’s submerged.
4. Pickle for a minimum 30 minutes, ideally 1 hour+ (keeps up to 3 days in fridge)
5. Drain well before plating (don’t skip this!).
6. Pat all fillets completely dry first, this is critical for crisp skin!
7. Lightly dust the skin side only with seasoned flour, shaking off all excess.
8. Heat oil in a non-stick pan medium–high.
9. Place skin-side down, press gently for the first 30 seconds.
10. Cook 4–5 mins undisturbed until the skin is golden & crisp.
11. Flip, add butter, baste 1–2 minutes until the flesh is just opaque.
12. Rest 2 minutes skin-side up before serving.
13. To plate, pile drained pickled veg neatly to one side.
14. Lay 1 fillet beside it, crisp skin facing up.
15. Drizzle your ready to use Mizkan Yuzu & Green Chilli sauce over fish (approx 1–1.5 tbsp per portion) Then, add a light drizzle over vegetables. Garnish with fresh coriander and yuzu/lime zest.
