Sea Bass with Popcorn Ponzu Recipe

Name: Sea Bass with Popcorn Ponzu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon vegetable oil; 2 tablespoons popping corn; 1 quart water; 2 tablespoons bonito flakes or 1 teaspoon Asian fish sauce; 2 Thai green chiles, halved; 2 rosemary sprigs; 1 thyme sprig; 1 teaspoon allspice berries, crushed; 2 tablespoons soy sauce; 1 tablespoon fresh yuzu juice; 8 large shiitake, stems discarded and caps cut into 1-inch pieces; 2 medium shallots, thinly sliced; 2 tablespoons julienned ginger; Four 6-ounce skinless sea bass fillets; Salt and freshly ground pepper; Extra-virgin olive oil, for drizzling

Servings: persons

1 teaspoon vegetable oil
2 tablespoons popping corn
1 quart water
2 tablespoons bonito flakes or 1 teaspoon Asian fish sauce
2 Thai green chiles, halved
2 rosemary sprigs
1 thyme sprig
1 teaspoon allspice berries, crushed
2 tablespoons soy sauce
1 tablespoon fresh yuzu juice
8 large shiitake, stems discarded and caps cut into 1-inch pieces
2 medium shallots, thinly sliced
2 tablespoons julienned ginger
Four 6-ounce skinless sea bass fillets
Salt and freshly ground pepper
Extra-virgin olive oil, for drizzling

1
In a medium saucepan, heat the vegetable oil.
2
Add the corn, cover and shake over high heat until the kernels have popped.
3
Add the the water, bonito flakes, chiles, rosemary, thyme and allspice and bring to a boil.
4
Remove the saucepan from the heat, cover and let stand for 15 minutes.
5
Strain the broth into a bowl and add the soy sauce and yuzu juice.
6
Light a grill.
7
For each papillote, layer two 14-inch sheets of heavy-duty aluminum foil on a work surface.
8
Fold up the sides of the foil to hold the broth.
9
Divide the shiitake, shallots and ginger among the foil sheets.
10
Season the fish with salt and pepper and set the fillets on the vegetables.
11
Pour about 1 cup of popcorn broth over each fillet.
12
Seal the packets, crimping tightly.
13
Grill the packets over high heat until the broth bubbles vigorously, about 10 minutes.
14
Carefully open each packet.
15
Transfer the fish to shallow bowls and drizzle with olive oil.
16
Spoon the vegetables and broth over the fish and serve.

118

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 teaspoon vegetable oil, 2 tablespoons popping corn, 1 quart water, 2 tablespoons bonito flakes or 1 teaspoon Asian fish sauce, and more.

Yes, Sea Bass with Popcorn Ponzu falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sea Bass with Popcorn Ponzu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions