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soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

fish fillet

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu is a plant-based option, while canned fish can be more affordable.

Sprinkle 1% salt and a small amount of cooking sake on both sides of the tai and let it sit at room temperature for about 10 minutes.

Pat the tai dry and wrap it with kitchen paper and plastic wrap, then refrigerate for over 1 hour.

Blanch the broccoli, cut the potatoes into bite-sized pieces, soak them in water, drain, and microwave for 3 minutes.

Slice the garlic and finely chop the leaves of the Italian parsley.

Take out the tai, sprinkle a little pepper, and dust it with all-purpose flour all over.

Add 20g of butter and the garlic to a pan and sauté on low heat. Once the garlic is fragrant, transfer it to the pan with the tomato sauce.

Place the tai skin-side down in the pan and cook while basting the flesh side with butter.

Once the skin side is browned, flip it over and add the accompanying vegetables.

Cook the flesh side for about 3 minutes, then remove and place it on kitchen paper to absorb excess oil.

Season the accompanying vegetables with salt and pepper and finish cooking them.

Add 2 teaspoons of balsamic vinegar to the tomato sauce and mix well.

Plate the dish, pour the tomato sauce over it, and drizzle with olive oil and sprinkle with Italian parsley to finish.

Cooking Techniques

Spice Level:

Dietary

Allergens