Hamachi (Yellowtail) Teriyaki with Yuzu Kosho

Ingredients:

• 2 fillet Hamachi (Yellowtail, Buri)
• Freshly ground black pepper
• Flour
• 1 Tbsp. vegetable oil
• 1 clove garlic, sliced
• 1 Tbsp. butter
• 1 green onions, finely chopped
• 2 Lemon wedges
Seasonings
• 3 Tbsp. dashi stock
• 1 Tbsp. Mirin
• 1 Tbsp. soy sauce
• ¼ tsp. Yuzu Kosho

Instructions:

1. Sprinkle freshly ground black pepper on both sides of the fish. Then sprinkle flour and remove excess.

2. In a large skillet, heat oil on medium high and sauté garlic until fragrant.

3. In the skillet, place the fish with the skin side facing down (this side will be the top at the end). Cook until nicely browned.

4. Flip over and cook the other side.

5. When the fish is almost cooked, add the seasonings and butter.

6. Serve and garnish green onions on top.