An appetizing sweet and sour yellowtail and vegetables stir-fry with the aroma of garlic and ginger. The texture of yellowtail and each winter vegetable is matched well and is delicious. This is a nutritionally balanced dish that allows you to eat seasonal fish and vegetables in one dish.

Yellowtail, which has a strong flavor, goes well not only with soy sauce and salt, but also with Chinese-style seasonings.

Cooking

• Cut one yellowtail fillet into 4 equal pieces and remove the bones, if any. Wipe off the moisture on the surface with kitchen paper.
• Cut the green onion into 5 cm pieces, peel the lotus root and cut into 1 cm thick half-moon slices.
• Divide the broccoli into florets and place in a heat-proof container. Sprinkle a little extra water, cover with plastic wrap, and heat in a 600W microwave oven for 1 minute and 30 seconds.
• Mix a).
• Sprinkle the lotus root with potato starch. Add rapeseed oil to a frying pan over medium heat, and place the lotus root and green onion. Fry both sides slowly until cooked; then take it out.
• Sprinkle potato starch on the yellowtail. If the oil in the frying pan from 5. is low, add more, add the yellowtail and fry on both sides until completely cooked.
• Return the lotus root and green onion to 6. and add 3. and 4. Once it cooks, shake the frying pan to mix the flavors.
• Sprinkle with sesame oil to finish and place in a bowl.