Prime Amberjack raised in Kagoshima Bay THE STORY OF UMI-NO-OHKAN

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Tasty Recipes for Amberjack

Amberjack Burger

Amberjack Burger

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.

Ingredients: 4 servings

4 buns
4 lettuce leaves
1 tomato
4 slices cheese
Sliced onion to taste
Ketchup and mustard to taste

<Amberjack burger patty>
200g amberjack
100g onion
100g tofu (drained)
1 small egg
3 tablespoons starch
1 teaspoon ginger juice
1 teaspoon salt
Pepper to taste

Enjoy this new tasty &healthy burger. No fish smell.

Provencal Stewed Amberjack

Provencal Stewed Amberjack

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.

Ingredients: 4 servings

4 fillet amberjack with skin (1 fillet: 100g)
2 cloves garlic (mashed)
1 tablespoon olive oil
1 tablespoon butter
4 tablespoons white wine
500g can whole tomato
Parmesan cheese to taste
Basil to taste

Soup
(A)
4/5 cup (200ml or 13.5 fl oz)
:1 teaspoon broth + water
1 bay leaf
Each 1 teaspoon sugar & salt
Pepper to taste

Looks beautiful! The tomato flavor is bound to be a kids’ favorite.

Ethnic Roll Amberjack

Ethnic Roll Amberjack

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

Ingredients: 4 servings

200g amberjack (diced into 1 cm)
1 mango
4 green Japanese basil leaves
10 stalks green onion (boiled)
3 tablespoons chili sauce
<4 crepes (Ready-made ones is also available)>
※ Alternative wraps: spring roll sheets, egg wrappers
1 egg
8 1/2 tablespoons milk
1/4 teaspoon salt
A pinch of sugar
100g soft flour
30g butter
※Let it stand for 30 min before cooking.

A tasty adventure with marinated amberjack and mango

Amberjack Couscous Salad

Amberjack Couscous Salad

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.

Ingredients (5-6 servings)

100~200g amberjack
100g couscous
50g boiled water
Each 100g tomato, cucumber
1/4 shallot
1/6 red onion
Each 50g paprika, red pepper
※All cut into 5 mm squares
Chopped parsley for garnish

<Dressing>
Each 5 teaspoons lemon juice, olive oil
1/8 teaspoon salt
Black pepper to taste
Olive for garnish

This colorful salad with a variety of vegetables and couscous will be a hit at any party.

Asian Grilled Amberjack

Asian Grilled Amberjack

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.

Ingredient (Miso taste):1 Serving

70g fillet amberjack
3 cabbage leaves
15g carrot
1/2 green pepper
1/4 stalk scallion
1 cloud ear fungus
<Miso Sauce>
※Boil lightly and set aside to cool.
1 clove garlic (grated)
15g miso
1/2 tablespoon sake
1 tablespoon salad oil
1 tablespoon butter

Ingredients (Thai Flavor):1 Serving

70g fillet amberjack
2 stalks bok choy
1 bunch of green onion
1 red pepper
<Thai flavor sauce>
※Boil lightly and set aside to cool
1 1/2 tablespoons nam plaa
(Thai fish sauce)
2 or 3 tablespoons vinegar
1 1/2 - 2 tablespoons sugar
1 clove garlic
Red pepper to taste
Pepper to taste

New idea for enjoying amberjack with loads of vegetables.Highly recommended!

Amberjack Meuniere with Two kinds of Mushroom Sauce

Amberjack Meuniere with Two kinds of Mushroom Sauce

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.

Ingredients : 4 servings

4 fillets amberjack (1 fillet: 100g)
200g oyster mushroom
Green onion for garnish

<Mushroom Sauce A>
4 tablespoons butter
1 tablespoon white wine
4 1/3 tablespoons fresh cream
1 teaspoon tomato ketchup
Pepper & salt

<Mushroom Sauce B>
4 tablespoons butter
1 tablespoon white wine
4 1/3 tablespoons fresh cream
1/2 teaspoon curry powder
Pepper & salt

Easy to prepare French cuisine with amberjack. Everyone loves it.
Rumiko Hirano

Cooking instructor
Rumiko Hirano (Culinary artist)
Being familiar with a wide range of cuisine such as Italian & French and confectionery, she offers many ideas of recipes for using local food to revitalize the area.

Pick up

Information

643-6 Kaigata,Tarumizu City,
Kagoshima Prefecture 891-2101,JAPAN
TEL : 0994-32-1165

Access Map

In 2004,Tarumizu City Fishermen's Cooperative received Kagoshima no sakana brand recognition.

In 2004,Tarumizu City Fishermen's Cooperative received "Kagoshima no sakana" brand recognition.