Hamachi (Ekor Kuning) Teriyaki dengan Yuzu Kosho

Langkah-langkah

1. Gather all the ingredients.
2. Sprinkle ⅛ tsp freshly ground black pepper on both sides of 2 fillets yellowtail (hamachi, buri). Then, sprinkle the fillets with 1 Tbsp all-purpose flour (plain flour) and remove the excess.
3. In a large skillet, heat 1 Tbsp neutral oil on medium high and sauté 1 clove garlic (sliced) until fragrant.
4. In the skillet, place the fish with the skin side down (this side will be the presentation side). Cook until nicely browned.
5. Flip over and cook the other side.
6. When the fish is almost cooked, add 2 Tbsp sake, 2 Tbsp mirin, 2 Tbsp soy sauce, 2 tsp sugar, ¼–½ tsp yuzu kosho (Japanese citrus chili paste), and 1 Tbsp unsalted butter.
7. Serve and garnish with 1 green onion/scallion (finely chopped) on top.
8. You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days.