Amberjack Teriyaki with Balsamic Vinegar + Smashed Nagaimo Yam – a delicious recipe with Amberjack, soy sauce, Mirin, Sake, vinegar, Sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Sprinkle salt on the amberjack (this is to firm up the fish rather than for seasoning.)
2
Finely mince the yam potato with a knife until it's viscous.
3
Mix all the ingredients in advance.
4
Heat a frying pan with oil (not listed).
5
Stir-fry the amberjack dusted with cake flour and brown both sides over medium heat.
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
Cook off the alcohol and thicken the sauce.
8
(Add water if it thickens too soon)
9
Transfer to serving plates with the smashed potato, then it's ready.
10
About the quantity of the ingredients: 2 teaspoons = a little less than 1 tablespoon.
11
Adjust the quantity of the ingredients depending on the size of the amberjack.
98
kcal
Calories
20
g
Carbs
3
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 slice Amberjack, 2 tsp soy sauce, 2 tsp Mirin, 2 tsp Sake, and more.
Yes, Amberjack Teriyaki with Balsamic Vinegar + Smashed Nagaimo Yam falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
