Rated 5 out of 5

Hamachi Fish

 

INGREDIENTS:

  • 2 fillet yellowtail (hamachi, buri)
  • ⅛ tsp freshly ground black pepper
  • 1 Tbsp all-purpose flour (plain flour)
  • 1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc) (for cooking)
  • 1 clove garlic (sliced)
  • 1 Tbsp unsalted butter

 

For the Seasonings

  • 2 Tbsp sake
  • 2 Tbsp mirin
  • 2 Tbsp soy sauce
  • 2 tsp sugar
  • ¼-½ tsp yuzu kosho (Japanese citrus chili paste) (optional)

 

For Garnish

  • 1 green onions/scallions (finely chopped)
 

INSTRUCTIONS:

  • Gather all the ingredients.
  • Sprinkle freshly ground black pepper on both sides of the fish. Then sprinkle flour and remove excess.
  • In a large skillet, heat oil on medium-high and sauté garlic until fragrant.
  • In the skillet, place the fish with the skin side facing down (this side will be the top at the end). Cook until nicely browned.
  • Flip over and cook the other side.
  • When the fish is almost cooked, add the seasonings and butter.
  • Serve and garnish green onions on top.

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