Garlic-Flavored Yellowtail Teriyaki
Coated in a teriyaki sauce that is the perfect less sodium option!
- Nutrition facts are for one serving.
- Required cooking time may slightly vary depending on the microwave and heat-safe container used. Please adjust accordingly.
Ingredients(Servings: 2)
Directions
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Peel the daikon radish and slice into 1 cm (0.4 in.) thick rounds. Thinly slice the garlic. Trim thick stalks from the watercress. Divide the yellowtail into 2 equal parts and coat evenly with the potato starch.
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Arrange the daikon radish in a lidded heat-safe container so that the slices do not overlap, and microwave (600 W) for 7 minutes, with the lid placed unsealed and lightly on top.
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Place the garlic and olive oil into a fry pan, then saute the garlic over low heat until crisp and remove. Using the fry pan as is, add in the daikon radish slices, then cook both sides until golden brown and serve onto plates.
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In the same fry pan, cook both sides of the yellowtail over medium heat. Wipe away excess oil in the pan, then add in (A) and boil down.
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Place (4) onto the daikon radish served onto plates, and pour on any sauce remaining in the fry pan. Top with the garlic slices and garnish with the watercress.
Cooking Basics
Thickly peel the skin of daikon radish to remove the fibrous portion that runs vertically near the skin and will become stringy when cooked. It will depend on each daikon radish, but usually peeling off 3 to 4 mm (0.2 in.) thick skin is recommended. The peeled skin can be used for "kinpira", a Japanese sauteed and simmered dish flavored with soy sauce, mirin and sugar.
Peel the daikon radish, then cut into 4 to 5 cm (1.5 to 2 in.) width slices.
Cut the garlic clove with the skin removed vertically in two. Then use the heel of the knife to remove the core and thinly slice.
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