• Pat the fish dry and season lightly with fine salt and freshly ground black pepper just before cooking.
• Cook the Wild Alaska Pollock on a griddle, over gentle charcoal heat, or steam until the flesh is moist and slightly translucent at the center.
• To prepare the ponzu sauce, combine the soy sauce, lime juice, orange or mandarin juice, mirin, cold water (or light dashi), and grated ginger.
• Add the kombu and let it infuse in the refrigerator for 20–30 minutes. Remove the kombu before using the sauce.
• Taste the ponzu and, if necessary, balance the acidity with a small amount of sugar or mild honey. The sauce should be bright, citrusy, and savory.
• Place one 100 g portion of Wild Alaska Pollock per person on a warm plate, keeping the fillet whole and neatly presented.
• Spoon or lightly glaze the fish with the ponzu sauce just before serving, coating it lightly without overpowering it.
• Add the ikura at the end, distributing it in small spoonfuls to preserve its texture and provide bursts of delicate salinity.

Finishing

• Garnish with finely chopped chives, lime zest, and a few drops of light olive oil.
Ponzu should never be boiled; it is prepared cold to preserve its fresh citrus flavor.
If made in advance, strain and refrigerate the ponzu separately from the fish.
Always add the ikura just before serving to preserve its shine, texture, and signature pop.