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.

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

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

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.

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