Yellowtail teriyaki
When making the yellowtail sauce, be careful not to burn it.
Peel the mountain yam, first julienne it, then finely chop it, and then pound it finely with a knife to make a paste
Make a grid pattern on the skin of the yellowtail with a knife and sprinkle salt on both sides
Lightly coat the yellowtail in flour (2) so that it will have a glossy finish when cooked
Heat salad oil in a frying pan and fry the skin side first, pressing it down
Once the skin is browned, cook the side that will be facing up when served. After a while, flip it over and cook the other side
To prevent burning, remove from heat and use a wet cloth to remove heat from the frying pan, then add the sauce and return to the heat
Once the sauce has absorbed into the fish, place it on a plate, top with plenty of the yam from [1], and top with green laver
-
- Yellowtail
- 2 slices
-
- Mountain yam
- 50g
-
- salt
- Appropriate amount
-
- flour
- Appropriate amount
-
- salad oil
- 1/2 tablespoon
-
- Green laver
- A little
-
[Sauce]
- soy sauce
- 1/2 tablespoon
-
- Mirin
- 1/2 tablespoon
-
- sugar
- 1 teaspoon
-
- Alcohol
- 1 teaspoon
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