Teriyaki of red bean paste

Peel the mountain yam, first julienne it, then finely chop it, and then pound it finely with a knife to make a paste

Make a grid pattern on the skin of the yellowtail with a knife and sprinkle salt on both sides

Lightly coat the yellowtail in flour (2) so that it will have a glossy finish when cooked

Heat salad oil in a frying pan and fry the skin side first, pressing it down

Once the skin is browned, cook the side that will be facing up when served. After a while, flip it over and cook the other side

To prevent burning, remove from heat and use a wet cloth to remove heat from the frying pan, then add the sauce and return to the heat

Once the sauce has absorbed into the fish, place it on a plate, top with plenty of the yam from [1], and top with green laver