Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, yellow-tail fish rice bowl with sweet-savory yuzu pepper paste. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Yellow-tail fish Rice Bowl with Sweet-Savory Yuzu Pepper Paste is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Yellow-tail fish Rice Bowl with Sweet-Savory Yuzu Pepper Paste is something which I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can cook yellow-tail fish rice bowl with sweet-savory yuzu pepper paste using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Yellow-tail fish Rice Bowl with Sweet-Savory Yuzu Pepper Paste:
- Make ready 2 Yellow-tail fish fillets
- Make ready 1 Sake
- Make ready 1 to coat the fish Katakuriko
- Prepare 3 thin slices Ginger
- Prepare 4 tbsp ☆ Mirin
- Take 2 tbsp ☆Soy sauce
- Take 1 more than 1/4 teaspoon ☆Yuzu pepper paste
- Take 1 Toasted sesame seeds
- Take 1 Chopped scallions
- Make ready 1 Grated yuzu peel (optional)
Instructions to make Yellow-tail fish Rice Bowl with Sweet-Savory Yuzu Pepper Paste:
- Discard the fish skin and any bones from the fish fillets. Wrap with paper towels and soak with sake. Refrigerate for about 30 minutes. Mince the ginger finely.
- Pat dry the yellowtail fish filets and put in a plastic bag. Add katakuriko (1~2 tablespoons) and shake the bag to coat the fish with katakuriko. Shake off the excess.
- Heat vegetable oil in a frying pan and arrange the yellow-tail fish fillets. Cover with a lid and steam over low heat. Be careful not to brown the fish at this point. Uncover, fry until browned and take out the fish.
- Fry the ginger gently until aromatic, and add the ☆ ingredients. Bring to a gentle boil and put back the fish. Coat the fish with the sauce and turn off the heat when the sauce has thickened.
- Transfer the fish onto the rice and drizzle over the sauce. Garnish with chopped scallions and toasted sesame seeds. Add the grated yuzu peel (optional).
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