Teriyaki yellowtail

Method

1. 1 Sprinkle coarse salt over the slices of sea bass and refrigerate uncovered for 1 hour until the surface of the fish is dry and slightly firm.
2. 2 Drying the fish surface with salt is a separate step; only when the fish surface is dry will it develop a glossy, glaze-like sauce.
3. 3 Wash quickly, pat dry, and then lightly dust with flour.
4. 4 Pan-fry for 3 minutes on each side until the outside is golden brown, then drain off the excess oil.
5. 5 Pour in soy sauce, mirin, sake, and sugar, then flip the fish slices several times in the sauce.
6. 6 Sprinkle crushed Sichuan peppercorns at the end and serve with grated radish; that's what distinguishes it from the usual teriyaki.

With an appliance

• Air fryer 30 min

  Replace step 4: lightly spray oil on both sides of the fish, air fry at 190 degrees for 8 minutes, flipping at the 4th minute; then coat with teriyaki sauce as in step 5. Do not add the sugar sauce to the air fryer as it will burn easily.