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

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how 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 bit tasty. This will be really delicious.

Japanese Yellowtail Lightly Poached in Olive Oil is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Japanese Yellowtail Lightly Poached in Olive Oil is something that I have loved my entire life. They’re nice and they look wonderful.

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

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