Sprinkle salt on the amberjack (this is to firm up the fish rather than for seasoning.)
Finely mince the yam potato with a knife until it's viscous. Mix all the ● ingredients in advance.
Heat a frying pan with oil (not listed). Stir-fry the amberjack dusted with cake flour and brown both sides over medium heat.
Wipe the excess fat (this fat is good for your body, so you don't need to worry too much about wiping all the excess fat if you're not on a diet) and add the ● ingredients.
Cook off the alcohol and thicken the sauce. (Add water if it thickens too soon)
Transfer to serving plates with the smashed potato, then it's ready.
About the quantity of the ingredients: 2 teaspoons ＝ a little less than 1 tablespoon. Adjust the quantity of the ingredients depending on the size of the amberjack.
Story Behind this Recipe
I don't like amberjack (buri) as a rule, but I couldn't forget the amberjack dish I tasted at a traditional ryokan (inn) at a hot spring in the Nasu region in Nagasaki. So I arranged it to my liking and my family loved it.
If you are using the belly meat of the amberjack, there may be lots of fat rendering from the meat, but it wouldn't be tasty if all of this fat renders out, so try not to cook too long. The yam turns brown after some time, so if you are planning to keep it for a while, add just a tiny bit of vinegar.