Jon caught a couple of Nabeta that he was generous enough to share. He caught them fishing off his kayak near Waikiki. I've heard so many stories that Nabeta is one of the best eating fish so I had to give it a try... Here's a picture of the before:
Ingredients:
Clean the fish (gut and gill). Removing the head is optional, but do not scale the fish.
Heat the pan over a medium heat. Once heated, melt the butter and let it get hot enough to fry. It's important not to use high temperatures as the butter will burn and smoke very easily. While the pan/butter is heating, sprinkle garlic salt and pepper on both sides of the fish. When the butter is ready, fry the fish for about 4 minutes per side (more if it's a large fish). When done, remove it from the frying pan, blot with a paper towel, drizzle shoyu over it and enjoy!
Makes 1-2 servings.
Here's a picture of the after:
- A couple of pan sized Nabeta
- 2 Tablespoons butter (for frying)
- Garlic salt
- Pepper
- Shoyu
Clean the fish (gut and gill). Removing the head is optional, but do not scale the fish.
Heat the pan over a medium heat. Once heated, melt the butter and let it get hot enough to fry. It's important not to use high temperatures as the butter will burn and smoke very easily. While the pan/butter is heating, sprinkle garlic salt and pepper on both sides of the fish. When the butter is ready, fry the fish for about 4 minutes per side (more if it's a large fish). When done, remove it from the frying pan, blot with a paper towel, drizzle shoyu over it and enjoy!
Makes 1-2 servings.
Here's a picture of the after:
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