White Fish with Scallion Ponzu Butter Sauce

Salt and pepper both sides of the fish, rest 10 minutes, then pat dry thoroughly with paper towels.

Slice the leek diagonally into thin pieces.

Coat the dried fish with cake flour on both sides and tap off the excess.

Heat oil in a frying pan over medium heat and cook the fish skin-side down for about 3 minutes until browned.

Flip and cook another 3 minutes or so until cooked through.

Remove the fish and plate it.

In the same pan, melt butter, add the sliced leek, and saute until softened.

Once softened, add ponzu and mirin and reduce, stirring, until the sauce thickens and emulsifies.

Spoon the negi ponzu butter sauce generously over the fish.

Top with sliced scallion rounds and toasted sesame seeds to taste.