I’m linking up with Beth Fish Reads‘ Weekend Cooking.
If you’ve read any of my recent Weekend Cooking posts, you know that I gave my husband a membership to The Lobster Place’s Fish of the Month Club for Christmas this year. We receive a package at the beginning of the month with 5 different types of fish (which can be frozen) and accompanying recipes.
For this dish, I used the Hamachi (a type of Yellowtail) from The Lobster Place’s fish delivery, but I found the recipe on Pinterest. The recipe included in our fish delivery was a bit long and complicated, so I wanted something a little simpler. The one catch is that this recipe calls for a couple of “exotic” ingredients that my local grocery store didn’t carry. Whole Foods might carry them or a specialty grocery store definitely would, but I ended up ordering them from Amazon. Once you find the special ingredients, this recipe is beyond simple!
Hamachi Teriyaki with Yuzu Kosho
Fish Ingredients
2 fillet Hamachi (Yellowtail, Buri)
Freshly ground black pepper
Flour
1 Tbsp. vegetable oil
1 clove garlic, sliced
1 Tbsp. butter
1 green onions, finely chopped
3 Tbsp. dashi (a Japanese soup stock made from Bonito flakes, I ordered Hondashi brand from Amazon and mixed a 1/2 tsp. of the mix into a cup of boiling water)
1 Tbsp. mirin
1 Tbsp. soy sauce
¼ tsp. yuzu Kosho (I also ordered this from Amazon)
Sprinkle freshly ground black pepper on both sides of the fish. Then sprinkle flour and remove excess. In a large skillet, heat oil on medium high and sauté garlic until fragrant. In the skillet, place the fish with the skin side facing down (this side will be the top at the end). Cook until nicely browned. Flip over and cook the other side. When the fish is almost cooked, add the seasonings and butter. I had very thick pieces of fish, so I finished cooking them in the oven. But, looking back, I feel like I overcooked them a bit so would probably skip this step next time (given Hamachi is Yellowtail, I prefer it not cooked all the way through). Serve and garnish green onions on top.
Until we got a Wegman’s everything not middle America was an “exotic” ingredient around here. I’ve really been enjoying all your fish recipes and seeing what you get in your box each month.
Haha! I hear you! I’m now in the suburbs after living in NYC for years and have had to get used to not having whatever ingredients I want at my fingertips. I love the excitement of opening the box every month and my son always gets excited to see if we got “fish with heads” (whole fish)!
I’ve enjoyed following along with your fish boxes, too! Will you do it again next year?
Have also decided that I need to try their restaurant, Cull & Pistol in Chelsea Market, next time I’m in NYC.
Cull & Pistol is phenomenal! I’ve been there twice now and had top notch meals both times. On our most recent visit, the Hamachi collar in the most mouth watering broth was the winner!
Simple, fast and looks delicious. I’m sold!
Oh great, I have a bottle or mirin and hardly use it in cooking, just every blue moon.
I love seafood dinners!
I love recipes that are quick and/or easy! Looks good!
I need to get to know about Japanese ingredients! So far I’ve only got the mayonnaise and some miso paste. Cheers from Carole’s Chatter!
Miso paste is a great one!
Oh my yum. I wish I could work the cost of the fish of the month club into my budget, but alas, I doubt I could. Besides how lovely your recipe looks, that cut of fish looks divine!
That sounds yummy! I made a hamachi kama (collar) some weeks back as it’s our favourite part of the fish.
I’ve never cooked hamachi fillets so will have to look out for them next time at the Asian supermarket!
https://olduvaireads.wordpress.com/2015/06/20/weekend-cooking-hamachi-kama-or-yellowtail-collar/
I love the collar and have had it in a restaurant before, but never tried it at home!
I bought miso because I seemed to keep seeing it in recipes, and of course, haven’t even opened it yet, weeks (months?) later! I’ve enjoyed your cooking adventures with fish and hope your husband gets it again, too!
Oooh – I love miso! Here’s an easy recipe to try that I’ve made a few times:
http://www.foodnetwork.com/recipes/ellie-krieger/miso-glazed-cod-recipe.html
Thanks! I pinned it! I might cut back on the brown sugar a bit for the sake of hubby’s low-carb diet, but it sounds delicious! We’ve been eating various Asian-style foods lately, so this would go very well.
I don’t cook much fish, but this sounds delicious!
Oh my yum. Your recent Weekend Cooking posts have made me want to cook more fish! Considering I recently went pescatarian, I think it’d be a good idea for me to branch out. 😉
Ha – pescatarian…I like that! I eat SO much fish…my friend always jokes I’m going to die of mercury poisoning.