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–+ servings
Cook Time 20 minutes
Servings 2
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Ingredients

  • 2 “Buri” (yellowtail) fillets or any fish that suits your preference
  • Salt to taste
  • Some white pepper
  • Suitable amount of flour
  • 1 onion
  • 1/2 each of red bell pepper and green bell pepper
  • 1/2 lemon
  • 1 clove garlic
  • 2 tbsp (3ml/1fl oz) olive oil
  • 1 red chili pepper

【Marinade】

  • 2 tbsp (30ml/1fl oz) SHIO KOJI
  • 3 tbsp (45ml/1.5fl oz) olive oil
  • Lemon juice for 1/2 lemon
  • 2 tbsp (30ml/1fl oz) vinegar
  • White pepper to taste
  • 5 sprigs thyme

Instructions

  • Cut the onion and bell peppers julienne style and slice the garlic into thin slices. Wash the skin of the lemon well and cut into thin round slices.
  • Mix all the ingredients of the marinade.
  • Cut the fish of your preference diagonally into bite-sized pieces, sprinkle with salt and white pepper, then dip and drag through the flour.
  • Heat a frying pan over medium heat, add onions and bell peppers, fry quickly and move to a storage container.
  • Add olive oil, garlic and red chili pepper to a frying pan, and when you can smell the aroma over a low heat, cook the fish skin-side down first. After browning both sides, put it on 4.
  • Pour the marinade into the storage container mix everything, and when cool, let sit in the refrigerator for about two hours.
    Key points: Put it in the fridge for about two hours and the flavor will become rich; leaving it overnight will make the flavor richer and even more delicious.