COOKING EVERY FISH IN THE WORLD 🐟 🌍 Episode 58 (Part 1) - Yellowtail Amberjack • BIN: Seriola lalandi FR: Sériole chicard GER: Gelbschwanzmakrele ESP: Jurel / medregal rabo amarillo IT: Ricciola CRO / SRB: Gof / orhan JAP: Hiramasa / buri PT: Arabaiana / tapireça VAR: Kahala ‘opio / haku / kahu / remo remo • Here’s a saddle of kingfish recipe for a spectacular Sunday roast! Great family meal guaranteed to impress. Yellowtail kingfish, or hiramasa, has got to be one of my absolute favourite fish, be it for grilling, frying or sushi / sashimi: Impeccably fresh fish by: @TKC Yellowtail Recipe by: @Josh Niland • Ingredients (serves 4): 1 x 2.5-3kg whole yellowtail amberjack 5 minced shallots 3 garlic cloves 200ml white wine 100ml white wine vinegar 6 thyme sprigs 50ml dark soy sauce 500ml fish stock • Recipe: 1. Apply the sukibiki method to descale the fish. Fillet / butcher the fish as shown in this reel and chop up the head and bones. Keep the belly and fillet trimmings for sushi or sashimi. 2. Sunday roast: brown the saddle on medium-high heat for about 3 minutes on each side. Pour away the rendered fat and pop the fish in the oven at 100C for about 30-35 minutes, or until the core temperature reaches 45C. Take the fish out the oven and let rest for 8-10 minutes. 3. Fish jus: roast the bones in a pan until nicely coloured. Sieve off the fat and return to the pan with the shallots and garlic. Brown gently, deglaze with the wine and vinegar and reduce to a glaze. Add the soy sauce, fish stock and thyme and simmer gently for about 20-30 minutes. Pass through a fine sieve and reduce gently until reaching the desired consistency. 4. Glazed vegetables: blanch and reserve your favourite seasonal vegetables. Whilst the roast is resting, add these to a pan with a little water or stock and some butter. Reduce until glazed, serve with the roasted fish and jus. Enjoy!! • #thekingfishcompany #thefutureoffish #afishlikenoother #kingfish #yellowtail #amberjack #fishrecipe - @andrejcooksfish