Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, japanese yellowtail lightly poached in olive oil. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Japanese Yellowtail Lightly Poached in Olive Oil is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Japanese Yellowtail Lightly Poached in Olive Oil is something which I have loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have japanese yellowtail lightly poached in olive oil using 6 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Japanese Yellowtail Lightly Poached in Olive Oil:

1. Take 300 g Japanese Yellowtail
2. Get 3 g Salt (~1% the weight of the yellowtail)
3. Prepare 200 cc Olive oil
4. Take 2 thin slices Ginger
5. Take 1 pinch Rosemary
6. Prepare 1 piece Bay leaf

Instructions to make Japanese Yellowtail Lightly Poached in Olive Oil:

1. 1. Cut the Japanese Yellowtail into bite-size pieces.
2. 2. Rub the pieces in salt and refrigerate for 2 hours to half a day.
3. 3. Draw out excess moisture from pieces with a paper towel.
4. 4. Cook Japanese Yellowtail in a heated frypan with ginger rosemary, bay leaf and olive oil.

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