Garlic Flavored Yellowtail Teriyaki

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Kikkoman Less Salt Soy Sauce

Cooking Time

15 mins

Category

Main

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Ingredients

2 portions

Yellowtail(hamachi or buri) 2 fillet(s) [200g]
Potato starch 1 tbsp(s) [18g]
Daikon radish 4 cm
Garlic 2 clove s [120g]
Watercress 1/2 bunch [2.5g]
Extra virgin olive oil 1 tbsp(s) [13.5g]
<A>
KIKKOMAN Less Salt Soy Sauce 1&1/2 tbsp(s) [25.4g]
Manjo Mirin 1&1/2 tbsp(s) [26.4g]
Sake(cooking sake) 1 tbsp(s) [15g]
  1. Divide the yellowtail into 2 equal parts. Peel the daikon radish and cut into 1 cm (0.4 in.) thick rounds. Thinly slice the garlic. Trim off thick stalks from the watercress.
  2. Arrange the daikon radish in a lidded heat-safe container so that the slices do not overlap, and microwave (600 W) for 7 minutes.
  3. Place the garlic and olive oil into a fry pan, then saute the garlic over low heat until crisp and remove. Using the fry pan as is, add in the daikon radish slices, then cook both sides until golden brown and serve onto plates.
  4. Coat the yellowtail with the potato starch and cook both sides over medium heat in the same fry pan. Wipe away the oil in the pan, then add in (A) and boil down.
  5. Place (4) onto the daikon radish and pour on any sauce remaining in the fry pan. Top with the garlic slices and garnish with the watercress.
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