Tasty Recipes for Amberjack

Direction

• (1) Mince amberjack with a food mixer or a food cutter. Mince again together with chopped onion, tofu, egg, starch and seasonings to make amberjack burger patties.
• (2) Make 4 patties and grill them on both sides with 1 tablespoon oil and 20g butter.
• (3) Spread mustard onto buns and serve with lettuce, tomato, amberjack burger, ketchup and cheese.

Direction

• (1) Season amberjack with pepper and salt.
• (2) In a pot, heat olive oil and garlic until aromatic and bake amberjack skin-side down. Bake the other side. Add the white wine and simmer. Roughly crush whole tomato by hands and add into the pot with sauce A and simmer for 20 min.
• (3) Sprinkle with Parmesan and garnish with bay leaf.

Direction

• (1) Spread chili sauce onto a crepe. Put marinade amberjack, shredded mango (5 ~ 8 mm in width) and green Japanese basil and wrap them into a crepe. Tie a roll with a green onion, cut into 4.
• (2) Serve them onto a dish. Chili sauce and ketchup may make them better.

<Marinade sauce>
3 1/3 tablespoons extra virgin olive oil
1/2 tablespoon lemon juice
1/2 teaspoon balsamic vinegar
1/2 teaspoon salt
Coarse-grinded pepper to taste

Direction

• (1) Cut amberjack into 5 mm squares and lightly boil. Marinade with 2 tablespoons vinegar, 2 tablespoons salad oil and pepper and salt.
• (2) Put couscous into a bowl and pour boiled water. Lightly mix, cover them with a plastic wrap and set aside for 15 min. to soften.
• (3) Peel tomatoes with hot water, remove seeds and cut them into 5 mm squares. Cut cucumber and paprika into 5 mm squares. Chop finely onion and shallot.
• (4) Make dressing with ingredients in the list.
• (5) Fluff couscous with hands. Toss vegetables of (3) with parsley, olive, tomato and dressing, and then marinade for 1 hour covering with a plastic wrap. Serve them onto a plate and add more dressing.

Direction

• (1) Season amberjack with sake and salt.
• (2) Shred vegetables into 5 mm width, grate garlic and then add to miso. Boil slightly and set aside to cool. Make the Thai flavor sauce with ingredients in the list.
• (3) Heat oil on a cooking plate. Bake amberjack fillet on both sides and sauté vegetables on the same plate.
• (4) Take the fillet off the plate. Spread vegetables, put the fillet on it and then put miso sauce (or Thai flavor sauce) on top. Cook until aromatic, sprinkle some white sesame, butter and seven-spice chili pepper to taste. For Thai flavor, add some chopped red pepper.
• (5) Enjoy amberjack mixed with vegetables.

Direction

• (1) Season with salt and pepper and coat fillets with flour.
• (2) Heat salad oil and put 2 tablespoons butter in a pan. Bake fillets on both sides, take it out and drain.
• (3) Split oyster mushroom into small parts. Heat 4 tablespoons butter in the pan and stir-fry oyster mushroom. Add 1 tablespoon white wine, fresh cream and tomato ketchup (or curry powder) and boil them. Season fillets with pepper and salt, and scatter chopped green onions onto them.