Japanese Yellowtail Lightly Poached in Olive Oil

Name: Japanese Yellowtail Lightly Poached in Olive Oil
Yield: 4 servings
Cuisine: American
Ingredients: 300 g Japanese Yellowtail; 3 g Salt (~1% the weight of the yellowtail); 200 cc Olive oil; 2 thin slices Ginger; 1 pinch Rosemary; 1 piece Bay leaf

Brand Oita Exportation Promotion Council @cook_14522054

OITA CITY , JAPAN

This is a simple dish that can be made in your own homes. Japanese Yellowtail goes exceptionally well with olive oil, so please try this recipe out!

Brand Oita Exportation Promotion Council @cook_14522054

OITA CITY , JAPAN

This is a simple dish that can be made in your own homes. Japanese Yellowtail goes exceptionally well with olive oil, so please try this recipe out!

Saved

Ingredients

4 servings

300 gJapanese Yellowtail
3 gSalt (~1% the weight of the yellowtail)
200 ccOlive oil
2thin slices Ginger
1 pinchRosemary
1 pieceBay leaf

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Steps

1

1. Cut the Japanese Yellowtail into bite-size pieces.
2

2. Rub the pieces in salt and refrigerate for 2 hours to half a day.
3

3. Draw out excess moisture from pieces with a paper towel.
4

4. Cook Japanese Yellowtail in a heated frypan with ginger rosemary, bay leaf and olive oil.