Yellowtail with Chili Sauce (Buri-chili)

Ingredients (2 servings)

- 120 g (4.2 oz) yellowtail

- 1 teaspoon ginger, finely chopped

- 1 teaspoon garlic, finely chopped

- 1/2 teaspoon chili bean sauce

- 2 tablespoons ketchup

- 1 tablespoon Shaoxing rice wine or sake

- 3 1/3 tablespoons (50 ml: 1.7 fl oz) chicken broth

- 1/2 tablespoon potato starch (add an equal amount of water and make slurry)

- 1/2 spring onion, finely chopped

- A pinch of roasted sesame seeds

- Oil for deep-frying as needed

- 1 tablespoon oil for stir-frying

How to cook

1. Cut yellowtail into bite-sized pieces and dust with potato starch (not counted as an ingredient). Deep-fry in oil at 180°C (356°F) until crispy.

2. Heat a wok or frying pan and add stir-fry oil. Add ginger, garlic, and chili bean sauce and stir-fry until fragrant.

3. Add ketchup, rice wine, and chicken broth, and add the yellowtail from (1).

4. Mix potato starch slurry well and pour over into the pan.

5. Add spring onions, mix, and put on a plate. Sprinkle with roasted sesame seeds and serve.