Pan Fried Hamachi and Assorted Mushroom

Besides the Farmer's Market, I love roaming around the Asian Market. I particularly like the Japanese supermarket just because they always have fresh marbled meat and seafood.

I bought a filet of Japanese Hamachi or Yellowtail.

Marinated it with some minced ginger and Himalayan salt. And right before you put it onto the pan, brush it with a thin layer of soy sauce. Himalayan salt is so pretty in color!

When done, brush another layer of soy sauce onto it.

Mushroom time!!

Clean and slice all assorted mushrooms, and let it air dry a bit. These are the assorted mushrooms I got from the farmer's market.

Then stirfry it with garlic, sesame oil, and oyster sauce.

Lastly, sprinkle some chili flakes.

Viola! Dinner:

Itadaki-masu!