I love to eat fish and we were shopping and having a mooch around the fish stalls when this beautiful fish with a broad yellow stripe down the middle caught my eye. I hadn’t seen this fish here before and assumed that it was now in season.
The Yellow Tail fish or Amber Jack is native to the North East Pacific from Japan to Hawaii. It is also not related to the Yellowtail Tuna.
In Japan, this fish is eaten cooked or raw and known as Hamachi or Buri.
As you know I am firmly in the camp of eating healthily and choose my fish carefully …I steer clear of farmed fish and only eat locally caught straight off the boats or fish which is responsibly sourced. It doesn’t mean however that it is expensive which a lot of people seem to think …You can buy fish responsibly and at good prices by researching your local markets or even buying frozen.
This fish has extra lean, firm white meat and if you want a lighter meal then it is a lovely tasting fish with a mild flavour.
For two servings.
2 x 150 g pieces yellow tail fish.
Freshly ground black pepper
Sea salt to season…..I use pink Himalayan or mineral salt which is farmed close to my home.
1 egg white whisked until it is foamy.
3 tbsp sesame seeds.
Oil for frying…I use coconut oil.
For chilli, lime and soy sauce.
60 ml Soy sauce
2 tbsp honey……I use honey from the comb
1 clove garlic, crushed
1 chilli, deseeded and finely sliced..guess who leaves the seeds in? Moi
Juice of 1 lime
A drizzle of sesame seed oil
Fresh coriander leaves to serve
Preheat the oven to 180 °C.
Season the yellow tail fillets with a little salt and freshly milled black pepper. I cut the fish into steaks…BUT next time I will leave as a piece it will be easier for the Sesame seeding. I didn’t think it through when I cut the fish into steaks..yep I boobed. My sesame seeds didn’t all stay put.
Dip the seasoned fish into the egg white and coat both sides with sesame seeds.
Heat a little coconut oil( or oil of your choice) in a frying pan and sear the fish for about a minute on each side or until the sesame seeds are golden brown. Remove the fish and place in a roasting pan.
Cook in the oven for about 10 minutes or until the fish is just cooked through.
Meanwhile, make the soy sauce reduction. Place the soy sauce, honey, garlic, chilli, lime juice and sesame oil into a small saucepan and bring to the boil.
Put the soy sauce, honey, garlic, chilli, lime juice and sesame oil into a small saucepan and bring to the boil.
Cook for about 2–3 minutes or until the sauce has reduced slightly and has thickened so it coats the back of your spoon.
Remove the garlic clove and set to one side…
Once the fish is cooked, remove it from the oven and serve immediately, drizzled with a little soy sauce reduction.
Served with jasmine rice, steamed pak choi and fresh lime wedges.
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