Yellowtail Kampachi (kagoshima) Recipe
Make Yellowtail Kampachi (kagoshima) Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fish
Marinade
Garnish
Method
Preparation of Marinade
- 1
Combine Marinade Ingredients
In a medium bowl, whisk together the soy sauce, mirin, sesame oil, grated ginger, minced garlic, and chopped green onions until well combined.
Marinating Fish
- 2
Marinate the Yellowtail
Place the Yellowtail Kampachi fillets in a large resealable plastic bag or a shallow dish. Pour the marinade over the fish, ensuring that it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for a stronger flavor.
Cooking Fish
- 3
Sear the Fish
Heat a non-stick skillet or grill pan over medium-high heat. Remove the fish from the marinade (discard marinade) and place the fillets skin-side down in the hot skillet. Cook for about 3-4 minutes until the skin is crispy and golden brown.
- 4
Flip and Finish Cooking
Carefully flip the fillets and cook for an additional 2-3 minutes until the fish is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
Serving
- 5
Plate the Dish
Transfer the cooked Yellowtail Kampachi to serving plates. Sprinkle with toasted sesame seeds and garnish with microgreens or shiso leaves for a fresh presentation.
