For the Ponzu sauce, bring the sake to a boil and mix with soy sauce and lemon juice. Stir in icing sugar, let it cool down
Wash the fish fillet, dab dry, cut diagonally into slices as thin as possible. To do this, pull the knife with long slices through the fish, the fish slices should only be a few millimetres thick. Spread the slices on four plates and season with salt and pepper. Heat the oil in a pot
Cut cress from the bed and sprinkle over the fish. Spread the hot oil with a spoon directly on the fish and the cress, drizzle Ponzu sauce and balsamic vinegar over it and serve
Waiting time approx. 15 minutes