Language :
Product used in this recipe
Sashimi Soy Sauce
Pat the kingfish fillets dry with a paper towel.
Heat the oil in a pan. Place (1) skin side down.
Cook both side until browned, then remove from the pan.
Add (A) in the same pan and reduce. Return (3) to the pan, turning the fish through the glaze.
Burgers
Salmon in Foil
Asparagus Mimosa Salad
Butter Ponzu Donburi with Cabbage and Salmon
Tuna Tatsutaage (Marinated Fried Tuna)
Beef and Asparagus Stir Fry
Basil Potato Salad
Teriyaki Chicken
