Tamagawa Salad

Ingredients

3 pieces (360g) Yellowtail fish (ぶり)
1/3 kosaji salt
pepper
flour
olive oil for cooking
CAPER OLIVE SAUCE
2 osaji capers
2 packs salad club sliced black olives
1 clove garlic
1/4 onion
2 osaji white wine
salt & pepper

Steps

1. Sprinkle salt over fish (top, bottom, and sides). Let sit for 10 minutes.
2. Cut capers, olives, garlic, and onion into very small pieces (don’t mix together)
3. After 10 minutes has passed, wipe the fish with paper towels to remove excess water. Place the fish in the square glass bowl.
4. Sprinkle pepper on all surfaces of the fish.
5. Sprinkle wheat flour on all surfaces of the fish.
6. Pour 1 osaji olive oil into the frying pan. Add fish. Cook with the top of the fish facing down. Cook until the surface is cooked. It should have a gold/brown color. Then flip over. Cook the over surface in the same way. Look the inside of a piece of fish from the side to make sure the middle is cooked. There should be a white color.
7. Serve on plates. Cover with aluminum foil.
8. Use the same frying pan. Wipe pan lightly with a paper towel. Add 2 osaji olive oil. Add garlic and onion. When they change color, add capers and olives. Add white wine. Make sure wine boils. Add salt and pepper.
9. Add the sauce in 4 equal portions to each piece of fish.
10. Serve.

Serve With

Nut salad or other salad.