Sashimi Soy Sauce
The feature of Sashimi Soy Sauce is that it is sweeter and thicker than Soy Sauce. This ensures the maximum flavor of sushi and sashimi.
Pat the kingfish fillets dry with a paper towel.
Heat the oil in a pan. Place (1) skin side down.
Cook both side until browned, then remove from the pan.
Add (A) in the same pan and reduce. Return (3) to the pan, turning the fish through the glaze.
