1 piece kombu seaweed, 2- by 2-inches
1/2 cup unseasoned rice vinegar
1/4 cup Kikkoman Soy Sauce
2 tablespoons freshly squeezed lemon juice
In small saute pan, heat oil to 300 degrees F. Remove pan from heat. Holding plate at an angle over pan to allow excess oil to flow back into pan, ladle hot oil over halibut unti flesh turns opaque. Wipe off excess oil from rim of plate.
Drizzle a few tablespoons ponzu over halibut. Scatter chiles and sprouts on top; season with wasabi and salt.
To make Ponzu: Score kombu with knife. In nonreactive container, combine kombu, soy sauce and lemon juice; let sit 48 hours. Ponzu will keep up to 1 month in refrigerator.
Recipe created by Alexander Ong, Betelnut Pejiu Wu (San Francisco, CA)