CookPal AI
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Miso Ponzu Glazed Yellowtail

Coût $10, économiser $15

Source: Recommended by CookPal

  • 20 Min
  • 2 Portions
  • $10

INGRÉDIENTS

  • Fish

    • 🐟 200g yellowtail fillets

  • Vegetables

    • 70g lotus root

  • Seasoning

    • 🧂 Pinch of salt and pepper
    • 1/2 tbsp all-purpose flour
    • 1 tsp salad oil
    • 1/2 piece ginger

  • Sauce

    • 1 tbsp mirin
    • 1/2 tbsp miso
    • 1 tbsp ponzu soy sauce

ÉTAPES

1

Cut the lotus root into half lengthwise, slice into 5mm pieces, and soak in water. Drain and pat dry. Grate half of the ginger and julienne the remaining half.

2

Pat the yellowtail fillets dry with paper towels, season with salt and pepper, and lightly coat with all-purpose flour.

3

Mix the sauce ingredients (mirin, miso, ponzu soy sauce) with the grated ginger in a bowl.

4

Heat salad oil in a frying pan over medium heat. Add the yellowtail fillets and cook until browned on one side. Flip the fillets and add the lotus root slices. Cover with a lid and cook for 5 minutes until browned.

5

Pour the sauce into the pan and simmer while stirring until the glaze thickens and coats the fillets.

6

Plate the yellowtail fillets and lotus root slices. Garnish with julienned ginger.

NUTRIMENTS

Par portion

🔥

250

Calories

  • 25g
    Protéines
  • 15g
    Glucides
  • 10g
    Graisses

💡 Astuces

Use fresh yellowtail for optimal taste.Adjust the amount of miso and ponzu soy sauce to suit your preference.Pair with steamed rice for a complete meal.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.