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, we’re going to prepare a distinctive dish, japanese yellowtail lightly poached in olive oil. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Japanese Yellowtail Lightly Poached in Olive Oil is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Japanese Yellowtail Lightly Poached in Olive Oil is something which I have loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to 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. Make ready 3 g Salt (~1% the weight of the yellowtail)
  3. Get 200 cc Olive oil
  4. Take 2 thin slices Ginger
  5. Take 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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