Grilled Yellowtail with Yuzu Kosho and Charred Scallions
This grilled dish pairs yellowtail fillet with scallions, yuzu kosho and cooked short grain rice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Ingredient quantities automatically adjust to your calorie target.
242g yellowtail fillet242 kcal
176g cooked short grain rice229 kcal
132g green cabbage shredded33 kcal
66g scallions23 kcal
11g soy sauce8 kcal
11g sesame oil97 kcal
11g rice vinegar2 kcal
9g yuzu kosho16 kcal
Cooking instructions
yellowtail filletsoy sauceyuzu kosho
Pat the yellowtail dry. Rub with yuzu kosho and 1 tsp soy sauce; let sit 10 minutes.
green cabbage shreddedscallionssesame oil
Heat a grill pan or skillet over medium-high. Brush scallions and cabbage with 1 tsp sesame oil and a pinch of salt.
yellowtail filletscallions
Grill scallions 2-3 minutes per side until charred; transfer to plate. Sear yellowtail 3-4 minutes skin-side down (or first side), then flip and cook 2-3 minutes until just cooked through.
green cabbage shreddedsoy saucerice vinegar
Toss shredded cabbage with rice vinegar and remaining 1 tsp soy sauce.
green cabbage shreddedscallionssesame oil
Serve fish with cabbage and charred scallions. Drizzle remaining 1 tsp sesame oil over the scallions and fish.
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