Directions:
- Slice halibut as described in above recipe and arrange on plates.
- Prepare the vinegar mixture in above recipe, adding the mitsuba, and coat the fish. Proceed with remaining recipe above, using grated daikon in place of sprouts and scallions in place of the red onion. Serve immediately with ponzu sauce alongside the halibut for dipping.
- PONZU SAUCE FOR DIPPING:
- Combine all ingredients in a bowl and let stand 24 hours. Strain through a cheesecloth and mature 3 months in a cool, dark place, or in the refrigerator.
- Yield: 2 1/2 cups
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 286.83 Kcal (1201 kJ) | ||
| Calories from fat | 148.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.46g | 25% | |
|---|---|---|---|
| Cholesterol | 52.15mg | 17% | |
| Sodium | 4666.12mg | 194% | |
| Potassium | 591.21mg | 13% | |
| Total Carbs | 7.22g | 2% | |
| Sugars | 2.46g | 10% | |
| Dietary Fiber | 1.87g | 7% | |
| Protein | 25.51g | 51% | |
| Vitamin C | 7mg | 12% | |
| Iron | 3mg | 17% | |
| Calcium | 39.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 106.51 Kcal (446 kJ) | ||
| Calories from fat | 55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.11g | 25% | |
|---|---|---|---|
| Cholesterol | 19.37mg | 17% | |
| Sodium | 1732.74mg | 194% | |
| Potassium | 219.54mg | 13% | |
| Total Carbs | 2.68g | 2% | |
| Sugars | 0.91g | 10% | |
| Dietary Fiber | 0.7g | 7% | |
| Protein | 9.47g | 51% | |
| Vitamin C | 2.6mg | 12% | |
| Iron | 1.1mg | 17% | |
| Calcium | 14.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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