serves
2
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
The Cook Up with Adam Liaw
series • cooking
PG
series • cooking
PG
Ingredients
- 2 red emperor fillets (180 g each)
- Vegetable oil, for cooking
- 2 bunches asparagus, trimmed
- 2 – 3 tbsp Japanese creamy sesame dressing
For the tamari & yuzu sauce
- ¼ cup (60 ml) tamari
- 1 ½ tbsp (30 ml) yuzu juice
Instructions
- Combine the ingredients for the tamari and yuzu sauce in a small bowl. Taste and add more tamari or yuzu juice to your liking, then set aside. .
- Heat a large frying pan over high heat. Add a drizzle of oil, then add the fish fillets, skin side down. Pan-fry until the skin is crispy and the fish is beginning to turn opaque. Flip and continue to cook until the fish is cooked through. Remove from the heat.
- Heat a chargrill pan over high heat, then grill the asparagus until tender and lightly charred. Remove to a medium bowl, then pour over the sesame dressing and toss to coat.
- To serve, divide sesame asparagus between plates. Spoon over the tamari and yuzu dressing and top with the fish.
Photography by Jiwon Kim.
Want more from The Cook Up? Stream all the seasons here and for free at
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
The Cook Up with Adam Liaw
