Sweet and Sour Yellowtail
Yellowtail fillets: 200 g (approx. 7oz.)
A [Sake: 2 tablespoons, Soy sauce: 1 tablespoon, Ginger juice: 1 teaspoon]
Red and yellow bell peppers: 1/4 each
Green bell pepper: 1
Dried shiitake mushrooms, reconstituted: 2
Pineapple rings: 2
B [Chicken stock: 100 cc (approx. 1/2 cup), Soy sauce: 2 tablespoons, Vinegar: 2 tablespoons, Ketchup: 3 tablespoons]
Potato starch: Small amount
Vegetable oil: Small amount
Sweet and sour pork is a Cantonese dish popular for its unique sweet and tangy flavor. Substituting Japan-farmed fatty yellowtail for pork gives it a new, delicious twist. Soaking yellowtail in a ginger marinade will enhance its flavor and allow it to better absorb the sauce.
Remove bones from the yellowtail fillets and cut into bite-size pieces. Mix the ingredients in A and marinate the yellowtail in the mixture.
Cut the vegetables and pineapple slices into bite-size pieces.
Heat oil to 170°C. Coat the yellowtail with potato starch and fry until golden brown. Drain and set aside.
Heat oil in a wok and cook the vegetables and pineapple. Add the ingredients in B and cook until simmering. Add the fried yellowtail. Mix the potato starch with an equal amount of water, and drizzle into the wok to thicken the sauce.
Has studied international food culture extensively including Japanese, Western and Chinese cuisine, and confectionery. Currently lectures at cookery schools, holds seminars and also develops new dishes for food companies.