Japanese Yellowtail Lightly Poached in Olive Oil
Japanese Yellowtail Lightly Poached in Olive Oil

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, japanese yellowtail lightly poached in olive oil. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Japanese Yellowtail Lightly Poached in Olive Oil is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Japanese Yellowtail Lightly Poached in Olive Oil is something which I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can cook japanese yellowtail lightly poached in olive oil using 6 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Japanese Yellowtail Lightly Poached in Olive Oil:
  1. Make ready 300 g Japanese Yellowtail
  2. Prepare 3 g Salt (~1% the weight of the yellowtail)
  3. Take 200 cc Olive oil
  4. Get 2 thin slices Ginger
  5. Prepare 1 pinch Rosemary
  6. Take 1 piece Bay leaf
Steps to make Japanese Yellowtail Lightly Poached in Olive Oil:
    1. Cut the Japanese Yellowtail into bite-size pieces.
    1. Rub the pieces in salt and refrigerate for 2 hours to half a day.
    1. Draw out excess moisture from pieces with a paper towel.
    1. Cook Japanese Yellowtail in a heated frypan with ginger rosemary, bay leaf and olive oil.

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