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  3. Japanese Amberjack with Red Wine Sauce

Japanese Amberjack with Red Wine Sauce


  • 400g of Japanese amberjack filets
    60cc of red wine
  • ▼ Seasoning

    10g of honey
    5g of soy sauce
    10g of mustard seed
    A pinch each of salt, pepper, olive oil, and wasabi leaves


  1. 1

    Season the Japanese amberjack with salt and pepper.
  2. 2

    Add olive oil to a frying pan and cook the Japanese amberjack over low heat until brown.
  3. 3

    Add the red wine and honey to a pot until about one-third full and then add the soy sauce.
  4. 4

    Add the Japanese amberjack, pouring the sauce over it.
  5. 5

    Remove the Japanese amberjack and add the mustard seed until dissolved
  6. 6

    Cut the Japanese amberjack and arrange in on the plate with the cut side facing up and pour the sauce around it.


Once the Japanese mackerel is browned in the frying pan let it rest for about five minutes.