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Yellowbelly with asparagus, shiitakes & Ponzu dressing


  • Soak the shiitakes in hot water for 30-40 mins. Then drain well, discard the stalks, slice the caps and set aside.
  • To make the dressing, whisk together the soy, lemon juice, rice wine vinegar, Mirin and spring onions until well combined.
  • Heat a slurp of vegetable and sesame oils in a heavy-bottomed pan and cook the fish, skin side down first. When almost ready, pour off most of the oil from the pan and add three-quarters of the Ponzu sauce, little by little.
  • At the same time, heat a little fresh vegetable oil in a wok (or pan) and stirfry the shiitakes and asparagus with a little of the Ponzu sauce until tender.
  • Serve the fish on a bed of the vegies with a little more sauce sprinkled on top.


  • 10-12 shiitake mushrooms
  • 80 ml Japanese soy sauce
  • 60 ml fresh lemon juice
  • ½ cup rice wine vinegar
  • 3 tbsp Mirin (Japanese rice wine)
  • 2-3 spring (green) onions, finely chopped
  • vegetable oil
  • sesame oil
  • 4 x 180 gm fish steaks or fillets, skin on
  • 2 bunches asparagus, sliced on the diagonal

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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