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

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, japanese yellowtail lightly poached in olive oil. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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

To get started with this particular recipe, we must first prepare a few ingredients. 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. Get 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. Prepare 1 pinch Rosemary
  6. Make ready 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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