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Sweet and Sour Yellowtail

Ingredients make approximately 4 servings.

  • Yellowtail fillets: 200 g (approx. 7oz.)
  • Ａ
    • Sake: 2 tablespoons
    • Soy sauce: 1 tablespoon
    • Ginger juice: 1 teaspoon
  • Onion: 1/4
  • Red and yellow bell peppers: 1/4 each
  • Green bell pepper: 1
  • Dried shiitake mushrooms, reconstituted: 2
  • Pineapple rings: 2
  • B
    • Chicken stock: 100 cc (approx. 1/2 cup)
    • Soy sauce: 2 tablespoons
    • Vinegar: 2 tablespoons
    • Ketchup: 3 tablespoons
  • Potato starch: Small amount
  • Vegetable oil: Small amount

Japanese Ingredients

seafood

How to cook

1
Remove bones from the yellowtail fillets and cut into bite-size pieces. Mix the ingredients in A and marinate the yellowtail in the mixture.
2
Cut the vegetables and pineapple slices into bite-size pieces.
3
Heat oil to 170°C. Coat the yellowtail with potato starch and fry until golden brown. Drain and set aside.
4
Heat oil in a wok and cook the vegetables and pineapple. Add the ingredients in B and cook until simmering. Add the fried yellowtail. Mix the potato starch with an equal amount of water, and drizzle into the wok to thicken the sauce.

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Japanese food uality