Amberjack Teriyaki with Balsamic Vinegar + Smashed Nagaimo Yam

1. 1

   Sprinkle salt on the amberjack (this is to firm up the fish rather than for seasoning.)

2. 2

   Finely mince the yam potato with a knife until it's viscous.

3. 3

   Mix all the ingredients in advance.

4. 4

   Heat a frying pan with oil (not listed).

5. 5

   Stir-fry the amberjack dusted with cake flour and brown both sides over medium heat.

6. 6

   Wipe the excess fat (this fat is good for your body, so you don't need to worry too much about wiping all the excess fat if you're not on a diet) and add the ingredients.

7. 7

   Cook off the alcohol and thicken the sauce.

8. 8

   (Add water if it thickens too soon)

9. 9

   Transfer to serving plates with the smashed potato, then it's ready.

10. 10

    About the quantity of the ingredients: 2 teaspoons = a little less than 1 tablespoon.

11. 11

    Adjust the quantity of the ingredients depending on the size of the amberjack.

* Per serving · 4 servings · Values may vary.