Sprinkle the ※ salt over the fish to remove excess moisture. Rinse and pat dry with paper towels.
Sprinkle a pinch of salt and pepper and coat with flour. Shake off the excess and sauté the fish.
Transfer the fish to a plate.
Wash the frying pan and heat the ponzu.
Add butter little by little, and stir well.
Pour the butter ponzu over the fish. Sprinkle with green onions sliced on the diagonal. Garnish with yuzu peel if you'd like.
Butter separates easily, so add to the ponzu little by little to emulsify. This is a good recipe to prepare with white fish such as sea bream or sea bass. It's quite easy, so you can prepare it in a flash.