I’ll be chatting about my 3 favourite sustainable fish, giving tips on how to best prepare the fillets and presenting a short recipe for each.
Finely chopped spring onions
Season the Angelfish with salt and pepper
Angelfish has two fillets on either side of a bony midline. If you cut away the belly bones (missing piece, top left in the pic) and cut out the midline separating the two fillets you’ll have two boneless fillets – perfect for Taco
Marinade the Yellowtail in soya sauce with a little chopped chilli and fresh ginger for about an hour.
Sear the Yellowtail in hot pan with a little oil. A mixture of sesame and vegetable oil works well.
Slice the Yellowtail into thin slices using the sharpest possible knife.