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 Yellow tail 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 or any other firm white 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…
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 in 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 choy and fresh lime wedges.
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This is going to be my last fish Friday post and I will be doing Fruity Fridays the main reason is that I am working on my Cook Book…
As my repertoire of recipes is vast and no one wants war and peace..do they? Also, I have bought big thick cookbooks in the past with many chapters and in all honesty have probably never read the whole book or tried all the recipes not even probably 10% so I decided that I would split them into groups my first one being my favourite fish dishes from around the world…So if fish is your choice then you can pick your cuisine and will have lots of yummy fish recipes all tried and tested by my family and friends all in one place … I find that much better… what do you think?
Please let me know in the comments x
Thank you for reading this post and I hope you enjoy the dish x