Hamachi (Yellowtail) Teriyaki with Yuzu Kosho

Prep and Cook Time 20 mins

Serves 2

Ingredients

  • 2 fillet Hamachi (Yellowtail, Buri)
    freshly ground black pepper
    all-purpose flour (plain flour)
    1 Tbsp neutral-flavored oil (vegetable, canola, etc)
    1 clove garlic (sliced)
    1 Tbsp unsalted butter
    1 green onions/scallions (finely chopped)
    Seasonings:
    3 Tbsp dashi (click to learn more anout this soup stock)
    1 Tbsp mirin
    1 Tbsp soy sauce
    ¼ tsp yuzu kosho (optional)

Directions

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.

Recipe by Namiko Chen of Just One Cookbook.