Language :
Product used in this recipe
Sashimi Soy Sauce
Pat the kingfish fillets dry with a paper towel.
Heat the oil in a pan. Place (1) skin side down.
Cook both side until browned, then remove from the pan.
Add (A) in the same pan and reduce. Return (3) to the pan, turning the fish through the glaze.
Cabbage and Bacon Soup
Egg-Stuffed Meatloaf
Fig Tartine
Vegetable sticks
Basil Potato Salad
Oyakodon
Salmon Zuke Donburi (Salmon Rice Bowl)
Chicken Karaage (Fried Chicken)
