Steamed Fish with Ponzu Recipe

Steamed fish and steamed fish recipe using Mizkan AJIPON® Ponzu instead of soy sauce. Easy steamed fish recipe with a savory and citrusy tang. |

Course Appetizer
Cuisine Chinese
Keyword Steamed Fish with Ponzu
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 2


  • 8 oz sea bass
  • 1/4 teaspoon sesame oil
  • 1/2 tablespoon Shaoxing wine
  • 3 dashes white pepper
  • 3 dried shiitake mushrooms
  • 1- inch piece ginger peeled and cut into thin strips
  • 1 scallion cut into thin strips
  • 2 tablespoons Mizkan AJIPON® Ponzu


  1. Clean and rinse the sea bass with cold running water and pat dry with paper towels. Season with the sesame oil, Shaoxing wine, and white pepper. Soak the dried shiitake mushrooms with hot water for about 15 minutes. Squeeze the mushrooms dry of water, cut the stems and sliced into thin pieces.
  2. Arrange the mushrooms on top of the fish. Steamed the fish for about 4-5 minutes or until cooked. Discard the cloudy water that seeps out from the fish. Add the ginger and scallion on top of the fish and pour the Mizkan AJIPON® Ponzu over the fish. Serve immediately with steamed rice.