With steamed herb sauce
Use fresh yellowtail that can be eaten as sashimi. The key is to slice it thinly and cook it quickly so that it is cooked rare
How to make it
1
Cut the yellowtail into thin slices about 5mm thick
2
Put [A] into a bowl and mix well. Finely chop any herbs such as mint before adding
3
Place the briefly boiled and drained komatsuna on a plate, then arrange the yellowtail fillets on top. Place in a steamer and steam for about 30 seconds
4
Remove from the steamer and pour over the herb sauce (2) to finish
Ingredientsfor 3 people
-
- Yellowtail
- 120g
-
[A]
- mint
- 2g
-
- basil
- 2g
-
- Dill
- 2g
-
- fennel
- 2g
-
- Scallion oil
- 2 tbsp
-
- salt
- A little
-
- Lemon juice
- 1 tablespoon
-
- Pick it
- A little
-
- Alcohol
- 2 tbsp
-
- Komatsuna
- A little
[PR]
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