Insider's Kitchen

No.205 (2/10/12)

Yellow Tail with Balsamic Vinaigrette Sauce

By Keiko H. Johnson
Staff Writer

There are a few things you don't want to miss during your stay in Japan. The Japanese yellow tail: Buri that are captured in the dark ocean of Tohoku during the winter are by far the best fish I ever tasted, and it sure is one of my favorites of all times. Some may have heard this fish as Hamachi instead of Buri. The Yellow tail fish is called Hamachi when they are young, and it is one of the popular toppings for Sushi. If you were not fond of raw fish, I would definitely recommend you try the cooked yellow tail fish while you can.

4 Slices Yellow Tail Fillet
Sauce A:
2 1/2 Soy sauce
2 1/2 Red Cooking Wine
3 tbs Balsamic Vinaigrette
1 tsp Honey
1 tsp Grated ginger root
Black pepper (optional)
Marinate the Yellow tale fillet in Sauce A for 30 minutes.
Mix Sauce B and set it aside.
Add 1tbsp of Olive oil into the heated frying pan.
Bake the marinated Yellow tail for 3 minutes on each side.
Pour Sauce B into the pan and cook until the fish is coated with the sauce.
Serve fish with steamed vegetables of your choice.
I like to serve this dish with steamed brown rice as well.
Bon app?tit!

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