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Japanese-style Amberjack with Sauce

Costo $8, ahorrar $12

Fuente: Recommended by CookPal

  • 15 Min
  • 2 Porciones
  • $8

INGREDIENTES

  • Fish

    • 🐟 2 fillets (160g) amberjack

  • Seaweed

    • 🌿 1 1/2 tbsp dried seaweed

  • Seasoning

    • 🧂 Pinch of salt
    • 🌾 2 tbsp all-purpose flour
    • 1 tbsp salad oil

  • Garnish

    • As needed kaiware sprouts

  • Sauce

    • 🍶 1 tbsp sake
    • 🧂 1/3 tsp salt
    • 1/3 tsp Japanese dashi powder
    • 1/2 tsp grated ginger
    • 💧 200ml water

  • Thickener

    • 1 tbsp potato starch
    • 💧 1 tbsp water

PASOS

1

Rehydrate dried seaweed in water as per package instructions, then drain. Trim the roots of kaiware sprouts.

2

Sprinkle salt on amberjack fillets and lightly coat them with all-purpose flour.

3

Heat salad oil in a frying pan over medium heat. Place the amberjack skin-side down and cook for about 3 minutes. Flip, cover, and cook on low heat for another 3 minutes. Remove from pan.

4

In a saucepan, combine sake, salt, dashi powder, grated ginger, and water. Bring to a boil.

5

Add the potato starch mixture to the saucepan and stir until the sauce thickens.

6

Plate the rehydrated seaweed and cooked amberjack. Pour the thickened sauce over the fish and garnish with kaiware sprouts.

NUTRIENTES

Por 1 porción

🔥

180

Calorías

  • 20g
    Proteína
  • 10g
    Carbohidratos
  • 5g
    Grasas

💡 Consejos

You can substitute amberjack with other white fish like cod or haddock.Adjust the amount of ginger based on your preference for spiciness.Pair this dish with steamed rice for a complete meal.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.