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

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, japanese yellowtail lightly poached in olive oil. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Japanese Yellowtail Lightly Poached in Olive Oil is one of the most favored of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Japanese Yellowtail Lightly Poached in Olive Oil is something that I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have japanese yellowtail lightly poached in olive oil using 6 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Japanese Yellowtail Lightly Poached in Olive Oil:
  1. Prepare 300 g Japanese Yellowtail
  2. Prepare 3 g Salt (~1% the weight of the yellowtail)
  3. Get 200 cc Olive oil
  4. Prepare 2 thin slices Ginger
  5. Make ready 1 pinch Rosemary
  6. Take 1 piece Bay leaf
Instructions 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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