Tamagawa Salad

Ingredients

4 pieces (360g) Yellowtail fish (ぶり）
1/3 kosaji salt
pepper
flour
(A) 2 osaji capers
(A) 2 packs sliced black olives
(A) 1 clove garlic
(A) 1/4 onion
(A) 2 osaji white wine
(A) salt and pepper
olive oil

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, wipe the fish with paper towels to remove excess water. Put the fish in the square glass bowl.
4. Sprinkle pepper on all sides of the fish.
5. Sprinkle wheat flour on all sides of fish.
6. Pour 1 osaji olive oil into frying pan. Add fish. Cook top down first. Cook until the surface is cooked. It should have a gold/brown color. Flip over the fish. Cook the other surface in the same way. Look at the inside of the fish from the side to make sure it is cooked. It should be a white color.
7. Serve the fish on plates. Cover with aluminum foil to keep them warm.
8. Use the same frying pan, Wipe the pan lightly with a paper towel. Add 2 osaji olive oil. Add garlic and onion. When they change color, add the capers and olives. Add white wine. Make sure the wine boils. Add salt and pepper,
9. Add sauce in 4 equal portions to each piece of fish and serve.