Thick-cut Yellowtail Steak with Balsamic Soy Sauce
duration
15 minutes
Servings
2
Ingredients
200-250g (7.1-8.8oz) Frozen yellowtail
3 each Mini tomatoes (red and yellow)
½ Onion
2 Tbsp Olive oil
1 Tbsp Cake flour
Salt, as needed
Pepper, as needed
Chervil, as needed
Vegetable marinade:
1½ Tbsp Olive oil
1 Tbsp Honey
2 tsp Soy sauce
1 tsp Lemon juice
½ tsp Grated garlic
Salt, a pinch
Ground black pepper, a pinch.
Sauce:
2 Tbsp Balsamic sauce
2 tsp Kikkoman Soy sauce
Directions
Thaw the frozen yellowtail and cut into thick fillets about 3cm (1.2in) wide.
Remove the stems from the mini tomatoes and cut them vertically into quarters.
Cut the onion into wedges, leaving the skin on, and roast in a toaster or oven until golden brown.
Mix the vegetable marinade ingredients in a bowl, then add the mini tomatoes and toss. Chill in the refrigerator until the yellowtail is cooked.
Mix sauce ingredients in a small frying pan and bring to a simmer. Once it comes to a boil, heat it over low heat until it thickens. Then, remove from heat.
Season both sides of the yellowtail with salt and pepper, then coat with cake flour. In a preheated separate frying pan, add olive oil, place the yellowtail, and cook over medium heat for about 2 minutes until it develops a brown color. Flip it over and fry in the same way. Once done, place it on a plate, add marinated tomatoes and grilled onions as sides. To finish, drizzle the sauce over the dish and garnish with chervil.
