How to Prepare Speedy Amberjack Teriyaki with Balsamic Vinegar + Smashed Nagaimo Yam

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, amberjack teriyaki with balsamic vinegar + smashed nagaimo yam. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Amberjack Teriyaki with Balsamic Vinegar + Smashed Nagaimo Yam is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Amberjack Teriyaki with Balsamic Vinegar + Smashed Nagaimo Yam is something which I’ve loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can have amberjack teriyaki with balsamic vinegar + smashed nagaimo yam using 8 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Amberjack Teriyaki with Balsamic Vinegar + Smashed Nagaimo Yam:

1. Make ready Amberjack
2. Take ●soy sauce
3. Get ●Mirin
4. Make ready ●Sake
5. Prepare ●Balsamic vinegar
6. Prepare ●Sugar
7. Make ready Nagaimo, Yamatoimo (Yam potato)
8. Get Cake flour (to dust the fish)

Instructions to make Amberjack Teriyaki with Balsamic Vinegar + Smashed Nagaimo Yam:

1. Sprinkle salt on the amberjack (this is to firm up the fish rather than for seasoning.)
2. Finely mince the yam potato with a knife until it's viscous. Mix all the ● ingredients in advance.
3. Heat a frying pan with oil (not listed). Stir-fry the amberjack dusted with cake flour and brown both sides over medium heat.
4. Wipe the excess fat (this fat is good for your body, so you don't need to worry too much about wiping all the excess fat if you're not on a diet) and add the ● ingredients.
5. Cook off the alcohol and thicken the sauce. (Add water if it thickens too soon)
6. Transfer to serving plates with the smashed potato, then it's ready.
7. About the quantity of the ingredients: 2 teaspoons ＝ a little less than 1 tablespoon. Adjust the quantity of the ingredients depending on the size of the amberjack.

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