I was getting tired of amberjack teriyaki, so I tried a pan fried version with a simple salt flavor.Make sure to season the fish generously with salt and pepper, or it won't taste right. For 2 servings. Recipe by kcochibi

I wanted to come up with a new way of preparing amberjack.If you use extra virgin olive oil, the taste is even better!If it's difficult to cook it all the way through, cover with a lid during Step 3 to steam for a bit and it will become soft and juicy! Recipe by Stylish Mama

My husband received some of this fish as a gift. I had never even heard of it before so I tried making it into teriyaki, and it was really delicious.This fish isn't fishy, so it's easy to eat. Recipe by kojyu

This is a fishermen's recipe, modified by my mother. She used to make this since I was little, and always made it like this whenever she had fresh fish. It's now my family's simmered miso dish that's popular with my kids, thanks to the richness resulting from the miso (rather than the soy sauce).Please pick out a fresh amberjack with a pink flesh. For a big slab, I recommend simmering it down for a more concentrated flavor. When this is simmered with sake and miso, it absorbs the fishy smell and becomes fluffy. Mackerel will also work with this. Recipe by Mimato

I had a lot of daikon radish, so I grated some to serve with the fish.Since the fish is dried off beforehand it will be coated evenly. It's easy to fry too. Recipe by meguJJ

I wanted to make something with umeboshi, so I added it my regular teriyaki sauce to create a new taste.Adjust the taste depending on the type of umeboshi you use. If the cuts of fish are thick and take time to cook through, cover the pan with a lid and steam cook; this will make the buri soft and juicy. Recipe by Stylish Mama

I've been making this recipe for a long time.If making this for onigiri rice balls or bento and using pre-salted salmon filets, the amount of salt may not be enough, so sprinkle with a little bit more and then grill.You can also use fresh raw salmon. (For 2 filets, use 1 tablespoon sake and 1 teaspoon salt).It's fine to leave them overnight. (Keep in the fridge.) Recipe by Yuuyuu0221

I really hate the smell of fish, so I wanted a good way of preparing it.Rinse, salt and paper towels! Recipe by Silvy1978

By sprinkling the amberjack with salt, pouring boiling water over it, and rinsing it in cold water, you can get rid of its fishy smell. If you are using the bones and head, wash it particularly well. User "Mhmozart" commented that a restaurant trick is to cut up the bones and fish head, and soak in cold running water with a trickle coming out of the tap for about 2 hours before simmering it. This soaking gets rid of the fishiness, and the head and bones taste good even when cold. For 2 servings. Recipe by ochikeron.

I don't like amberjack (buri) as a rule, but I couldn't forget the amberjack dish I tasted at a traditional ryokan (inn) at a hot spring in the Nasu region in Nagasaki. So I arranged it to my liking and my family loved it.If you are using the belly meat of the amberjack, there may be lots of fat rendering from the meat, but it wouldn't be tasty if all of this fat renders out, so try not to cook too long.The yam turns brown after some time, so if you are planning to keep it for a while, add just a tiny bit of vinegar. For 1 slice. Recipe by Kechauru recipe

I put my own twist on this classic dish.All you need to do is fry the amberjack, no prep needed! Be careful not to overcook, or it will become tough. Recipe by Tomosakimei

Traditional portuguese. This reminds me of simpler times when I was a child spending the holidays having barbecues by the river with my family.