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JAPAN FARMED FISH EXPORT ASSOCIATION
日本養殖魚類輸出推進協会
Recipes
Yellowtail (Buri) and red sea bream (Madai) recipes tips by Chef Yoshio Tamura
- You can use a commercially available grated garlic paste.
- The amount of garlic can be adjusted to suite your taste.
- You can use adequate amount of commercially available powder or cubes of chicken bouillon to make chicken broth.
- Remove the skin if you have purchased a yellowtail with the skin on.
- 100g (little less than a quarter pound) is a typical weight of commercially available yellowtail fillets.
Taco rice with yellowtail
Red sea bream (Tai) steamed in white wine served with minestrone
Sauteed yellowtail and asparagus with carbonara sauce
Yellowtail cordon bleu style (Deep-fried pork cutlet)
Tomato Braised Red Sea Bream Kabuto (Madai Head) with white wine flavor
Yellowtail-stuffed cabbage rolls
Yellowtail Curry
Yellowtail with Chinese-Style Starchy Mushroom Sauce
Spaghetti with Red Sea Bream and Mushrooms
Yellowtail with Chili Sauce (Buri-chili)
Cheese Hamburger Steak of Red Sea Bream (Madai)
Nuggets of Red Sea Bream with Two Kinds of Sauces
Grilled Yellowtail with Peruvian Barbecue Sauce
Mapo Yellowtail
Red sea bream (Madai) Macaroni Gratin
Yellowtail Fried Rice
Fried Yellowtail with Ethnic Sauce
Yellowtail Yukhoe
Yellowtail Salad
Yellowtail and Red sea Bream Sashimi
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