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

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, japanese yellowtail lightly poached in olive oil. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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

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

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