Pan-fried hamachi steak with ponzu dipping sauce

Ingredients:

• 2 hamachi (yellowtail) top-gill steaks (approximately 225g each)
• 1/2 cup ponzu
• 1/4 cup mirin
• 4 teaspoons soy sauce
• 2 tsp grated ginger
• A little Sambal olek or other chili paste
• Vegetable oil for greasing
• 1 peeled and finely grated piece of daikon, 5 cm long.
• 2 - 3 shiso leaves, sliced ​​(optional)

Preparation:

1. For the dipping sauce: In a small bowl, combine the ponzu, mirin, soy sauce, and ginger. Add sambal oelek to taste. Set aside half the sauce for brushing the fish while frying.
   
   For fish: Preheat a grill or grill pan to medium heat and brush with oil to prevent the fish from sticking.
2. Brush the fish with the dipping sauce on both sides and grill for 20-25 minutes, turning and brushing with the sauce every 5 minutes.
   
   When done, the fish should be crispy, with vibrant stripes, and the flesh should be cooked through. The best way to check is to insert the tip of a knife or cake tester into the flesh, then pull it out and place it on your wrist; it should feel warm. When this happens, the fish is ready!
   
   In a small bowl, combine grated daikon and shiso.
   
   Serve the fish with the dipping sauce and daikon in a separate bowl. Add a little daikon to the dipping sauce, if desired.