Then, for extra zap, I squirted about a teaspoon of Srirachi sauce off to the side of my plate. This flaming hot Chinese sauce must be on the side, in my opinion, since its fire tends to blunt all other flavors unless I only dip the tines of my fork into it before spearing my lovely food. I ate most of the food with ponzu alone, only dipping into the srirachi every third bite or so. I found the combination of all these flavors sublime.
Incidentally, I once read in a magazine that a chef from a reality show (I didn't recognize the name) likes to mix srirachi with Nutella for a decadent dessert spread. Upon reading this, I was intrigued, almost enough to go out and buy another pricey jar of Justin's Hazelnut Butter, the vegan's answer to nutella, but I decided against it since Justin is a bad, bad boy. Check my archived post, "Breaking Up With Paul and Justin" for the backstory.
Do give Ponzu a try if you have a chance.