Steps

1. Remove bones from Amberjack (150g). [Key Tip!] Carefully remove the belly bone and pin bones to ensure a pleasant texture.
   🕒 00:55
2. Heat a frying pan and add Olive Oil (2 tbsp).
   🕒 00:55
3. Sear the amberjack, skin-side down, until golden brown.
   🕒 01:29
4. Remove the seared amberjack and wipe off any excess oil from the frying pan.
   🕒 02:21
5. Cut the amberjack into bite-sized pieces.
   🕒 02:48
6. Chop Cherry Tomatoes (1 medium).
   🕒 03:04
7. Start boiling the pasta.
   🕒 03:20
8. Trim the tough ends from Mizuna (1/4 bunch) and chop it roughly. Cut the leaves into larger pieces.
   🕒 03:32
9. In the same frying pan used for the amberjack, add Garlic (minced, a pinch) and Chili Pepper (a pinch). Sauté over low heat until fragrant in the olive oil.
   🕒 03:42
10. Add Anchovy (finely chopped, 1 fillet) and sauté while mashing it to release its flavor.
    🕒 04:30
11. Add Capers (1 tbsp) and stir to spread the aroma throughout.
    🕒 04:50
12. Add the cut amberjack and season with Salt (to taste).
    🕒 04:57
13. Add the chopped tomatoes.
    🕒 06:24
14. Add only the tough stems of the mizuna and stir-fry.
    🕒 06:30
15. Add a small amount of pasta cooking water and let the sauce simmer.
    🕒 06:42
16. Add the cooked Spaghettini (120g) and the remaining mizuna to the sauce, and quickly toss to combine.
    🕒 06:45
17. Plate and serve. Enjoy!
    🕒 07:11