Thick And Fluffy! Teriyaki With Amberjack Recipe by cookpad.japan
Cooking Instructions 1 Sprinkle plenty of salt onto both sides of the fish, and set aside for 10 minutes. Rinse and drain well. 2 During that time, mix all ○ ingredients to make the sauce. 3 Coat the fish with katakuriko (or put the fish in a plastic bag with the katakuriko and shake it). 4 Heat vegetable oil in a frying pan and grill the fish. (Grill skin-side down first.) 5 Once the edges become white, flip over the fish. (I recommend placing on the lid and steaming over low heat.) 6 Once the fish has cooked, wipe the excess oil from the pan, and pour the sauce into the pan in one go. Continue cooking to coat the fish evenly in the sauce. 7 Once the sauce becomes shiny and thickens, it's done. 8 This is also great with flounder. "Simpler than Amberjack, Teriyaki with Flounder" 1 Sprinkle plenty of salt onto both sides of the fish, and set aside for 10 minutes. Rinse and drain well. 1 Sprinkle plenty of salt onto both sides of the fish, and set aside for 10 minutes. Rinse and drain well. 2 During that time, mix all ○ ingredients to make the sauce. 2 During that time, mix all ○ ingredients to make the sauce. 3 Coat the fish with katakuriko (or put the fish in a plastic bag with the katakuriko and shake it). 3 Coat the fish with katakuriko (or put the fish in a plastic bag with the katakuriko and shake it). 4 Heat vegetable oil in a frying pan and grill the fish. (Grill skin-side down first.) 4 Heat vegetable oil in a frying pan and grill the fish. (Grill skin-side down first.) 5 Once the edges become white, flip over the fish. (I recommend placing on the lid and steaming over low heat.) 5 Once the edges become white, flip over the fish. (I recommend placing on the lid and steaming over low heat.) 6 Once the fish has cooked, wipe the excess oil from the pan, and pour the sauce into the pan in one go. Continue cooking to coat the fish evenly in the sauce. 6 Once the fish has cooked, wipe the excess oil from the pan, and pour the sauce into the pan in one go. Continue cooking to coat the fish evenly in the sauce. 7 Once the sauce becomes shiny and thickens, it's done. 7 Once the sauce becomes shiny and thickens, it's done. 8 This is also great with flounder. "Simpler than Amberjack, Teriyaki with Flounder" 8 This is also great with flounder. "Simpler than Amberjack, Teriyaki with Flounder" More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Simple Guacamole Garlic Baked, or Grilled Broccoli Homemade KaLua Korean BBQ chicken drumsticks AMIEs PORK STEAK Simple Guacamole Garlic Baked, or Grilled Broccoli Homemade KaLua Korean BBQ chicken drumsticks AMIEs PORK STEAK Light and Moist Matcha Sponge Cake Twisted Soy Milk Bread with Amanatto (Candied Beans) and Green Tea Ogura (Japanese Adzuki Bean Paste) and Green Tea Bread Moist and Fluffy Matcha Sponge Cake Chocolate Frosting from The Rumford Complete Cook Book- 1934 Apple chicken and rice doggie dinner Tatsuta Age with Yellow Tail Fish Peanut Butter Fondant Easy Crab and Tomato Cream Spaghetti From an Overseas Expat: Takoyaki by an Osaka Native Light and Moist Matcha Sponge Cake Twisted Soy Milk Bread with Amanatto (Candied Beans) and Green Tea Ogura (Japanese Adzuki Bean Paste) and Green Tea Bread Moist and Fluffy Matcha Sponge Cake Chocolate Frosting from The Rumford Complete Cook Book- 1934 Apple chicken and rice doggie dinner Tatsuta Age with Yellow Tail Fish Peanut Butter Fondant Easy Crab and Tomato Cream Spaghetti From an Overseas Expat: Takoyaki by an Osaka Native