Seared Yellowtail Fillet
The BEST Asian Low-Carb/Keto recipe for Seared Yellowtail fillets. Seared to a crisp and delivered with a Yuzu Ponzu sauce. Net Carb/Serv ~2g. Step by step directions with pictures makes this recipe quick and easy.
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
- 1 Fillet Japanese Yellowtail/Hamachi
- 1/8 tsp Salt
- 1/2 inch Ginger
- 3 tbsp Japanese Sake
- 1 tsp Neutral Oil oil with no taste
- 1 tbsp Pozno
- 1/2 tsp Yuzu can sub with lemon juice
Gather all the ingredients.
Pat yellowtail fillets dry with a paper towel, lightly salt both sides and set aside.
Finely mince ginger and set aside.
In a mixing bowl, combine Japanese sake and minced ginger and set aside.
In a small serving sauce bowl, combine Ponzu and Yuzu.
In a cast iron pan, add oil on high heat (please note that cast iron pan & handle gets VERY hot. So please wear mitts if you need to handle the pan). Once the oil is ready and starts to lightly smoke, bring the heat down to medium high, add yellowtail fillets, cover and sear for 1 - 1.5 minutes. When searing, don't move the fish.
Once seared, flip the fish. Add ginger mixture from 4) and cover immediately (it will produce ALOT of smoke). Sear for 45 seconds - 1 minute. Note - you don't want to overcook fish otherwise it'll be rubbery and dry.
Transfer fish to a serving plate and serve with dipping sauce.