Very finely grated and squeezed white radish/daikon to extract moisture
To make lotus roof, boil the sliced lotus root water for 30 seconds, drain and put it in the sweer vinegar
Heat the chili in a dry pan for a few seconds, put the vinegar and ponzu sauce in one time. Remove from the heat, cool it. Refrigerate
Clean and scale the fish. Make two deep crosswise incisions on each side
Put a skewer through the tail end of the fish, making it come out in the center and continuing to the head so that the fish has a wave shape
Sprinkle both sides of the fish lightly with salt, then press a liberal amount of salt onto the tail and fins
Cook the fish over a moderately hot charcoal fire or under a broiler (grill) turning it with the skewer to avoid damaging the skin, until the fish is golden on both sides and cooked through.
Serve on a plate garnished with lemon wadge, grated daikon and the marinated lotus root.
TIPS:
You can use flat fish such as flounder, sole, or pomfret. Lotus root garnish should be prepared several hours before. Sprinkling fresh fish liberally with salt before grilling helps keep in the moisture.
