For the fish stock, place all ingredients in
e oven to 300\u00b0F. For the fish, whisk oil, cornstarch, oregano
For the batter, combine flour, cornstarch,
For the corn salsa, boil, steam or microwave corn and beans until tender; drain. Rinse under cold water; drain. Combine corn and beans in a medium bowl with remaining ingredients.
For the fish, combine spices in a shallow bowl. Add fish; turn to coat fish in spice mixture.
Heat an oiled grill pan on medium-high heat or preheat the grill to medium. Cook fish for 5 mins each side or until cooked through.
Serve fish with corn salsa.
For the chipotle mayonnaise, mix mayonnaise and chipotle pepper in a small bowl. Refrigerate until ready to serve.
For the fish tortillas, combine flour and spices in a shallow bowl. Dust fish in flour mixture, shaking off excess.
Heat oil in a large nonstick skillet on medium heat. Cook fish 2-4 mins each side, until golden and cooked through.
Heat tortillas according to package directions. Spread each with chile mayonnaise. Top with fish, tomato, avocado and cilantro leaves. Season to taste.
For the fish: Smear a light coating of
rk 7 (428\u00b0F) for the fish, and begin by preparing the
ight end up too hot for you, so taste the sauce
Season yellowtail with salt & pepper on both sides, and place on hot grill. Grill to medium (3 minutes per side depending on thickness), as overcooking will lead to a dry finished product. While fish is cooking, place all ingredients for the pineapple salsa in a bowl and toss. When the fish is cooked, place a piece of banana leaf on the plate. Place fish on top of banana leaf and top with pineapple salsa, serve with rice and garnish with a grilled lemon.
Salsa can be made 1-2 hours in advance, no need to chill.
shallow bowl.
Dredge fish in plain flour and shake
Wash fish.
Pat dry.
Mix Soy sauce and mirin. Marinate buri for 1 hour.
Make tare sauce. Mix ingredients, boil, turn off heat.
Remove buri, drain excess liquid.
Place fish skin side up on cutting board to keep flat.
Skew sticks lengthwise into both sides of fish.
Pre-heat broiling net to prevent sticking.
Grill skin side down 1 minute on a medium fire.
when cooked, turn over using skewers.
Cook other side Brush on tare sauce about 3 times each side.
Place buri skin side down on plates.
Peel and slice the daikon into thin-bite-sized pieces.
In a microwave-safe dish, spread the daikon slices. Spread the kimchi on top of the daikon then add the fish on top.
In a bowl, combine sesame oil, grated garlic, sake, dashi stock, soy sauce, sugar, gochujang and gochugaru. Mix well until the ingredients are combined well.
Pour the sauce over the fish then cover or wrap the dish with a microwave-safe cling wrap.
Cook in the microwave for 5 minutes using 600W.
Add some chopped scallions on top then serve hot with rice.
p the flesh of the fish by sprinkling salt on both
Mix lime juice, coconut milk, shallot, cilantro and jalapeno in a bowl. Add remaining ingredients. Let it 'cook' in the fridge for 30 minutes. Serve with chips.
For the Remoulade Sauce: In small
se your hand to clean fish. Next, put them into basket
hem yourself. Pick the crabs for all their meat and reserve
overed, in a warm place for about 1 hour or until
lend until smooth.
For the batter for the fish, combine the flour
b>fish fillets with salt and turmeric, then cut them into pieces (for