１Cut the yellowtail into bite-sized pieces, and lightly sprinkle them with salt and pepper. ２Cut the Welsh onion into 5cm-long pieces. Make a lengthwise cut on each piece and remove the core. Cut the remainder lengthwise into very thin strips and soak in water. ３Cut the beefsteak leaves into very thin strips and soak in water. Thinly slice the radish and soak in water. ４Dry the surface of the yellowtail and coat with flour. Pat off any excess flour and fry in deep oil heated to 180℃ until crispy. ５Combine the ingredients for the wine sauce in a pan and bring to a boil. Add the fish and cook for 4-5 minutes. ６Dry the Welsh onion, beefsteak leaves and radish, then mix together. ７Make a bed of 6 on a serving dish and place the fish over it. Pour a little wine sauce over the fish.