2 fillet Hamachi (Yellowtail, Buri)
Freshly ground black pepper
1 Tbsp. vegetable oil
1 clove garlic, sliced
1 Tbsp. butter
1 green onions, finely chopped
3 Tbsp. dashi
1 Tbsp. mirin
1 Tbsp. soy sauce
¼ tsp. yuzu Kosho
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 n cook the other side
When the fish is almost cooked, add the seasonings and butter.
watch it, after u add the soy sauce and Mirin it burns really quickly . so better make sure the fish is 99% cooked first before u add them.
garnish green onion and serve
update: I used ginger n no garlic this time
I tried using: 鮫魚n it works too.
I didn’t look at the recipe this time so I only used: ginger juice, soy sauce and mirim n butter n green onion… yummm
I just washed n dry the fish, pat with flour. cook the fish. n prepare the sauce, 1 portion of juice n soysauce n more mirim. n cut some butter n put it into the sauce. when the fish was cooked, I pour the sauce in it. chop some green onion n sprinkle on the cooked fish. it’s good