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Fish teriyaki

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Introduction:

Teriyaki is a popular type of dish in Japan. Here, we will introduce a fish teriyaki recipe. It is seasoned with soy sauce and sugar. Please try it even if you are not a big fan of the taste of fish. Yellowtail is the most popular fish in Japan, but that can also be replaced with any white fish, such as cod, salmon, rock-fish, flounder, swordfish, etc.

Ingredients:

  • 2 slices (1 slice is about 3 ounces) fish (yellowtail or any white fish)
  • 1 tablespoon soy sauce (koikuchi or tamari soy sauce)
  • 1 tablespoon sugar
  • 1 tablespoon  sake
  • 1 tablespoon mirin (or 3/4 teaspoon honey), plus a little extra that is used when the fish is not fresh or when you feel smells too fishy.
  • 1 tablespoon oil
  • about 1 teaspoon of salt (for step 1, below)

Instructions:

  1. Sprinkle a pinch of salt on each side of the fish and leave it to rest for 10 minutes. Wash it with water and wipe it with a paper towel. This will reduce the smell of fishiness. If you don't have time or if the fish is very fresh, you can skip this step.
  2. To make the teriyaki sauce, mix soy sauce, sugar, sake, and mirin together. Add some grated ginger if you would like.
  3. Add oil to a frying pan and fry the fish on both sides.
  4. Add the teriyaki sauce to the frying pan and stir it until most of the liquid has evaporated.  Mix the sauce well with the fish.
  5. Plate it and enjoy!
     

Above is the easiest way to make fish teriyaki. The following options are the ideas that you can use to make the dish have a slightly different taste. Try the following steps if you would like to add that extra touch to your dish.

Option 1: Cover the fish lightly with flour before frying. This will ensure that the fish will be well coated with the sauce.


  • Option 2: When frying the fish in step 3, fry one side first then after flipping over the fish put on the lid and steam the fish under low heat. This will ensure that the texture will become even softer.
  • Option 3: Before frying the fish, soak the fish for about 30 minutes in the teriyaki sauce (use a flat tray). Turn it over 2 or 3 times. The taste will soak in the fish. Do not throw away the sauce, it will use again in step 4.  When using honey, add it at step 4
  • Option 4: fry the fish with butter instead of oil. It will be a little European style, but it will have a rich taste. Add honey to make it have an even richer taste.
  • Option 5: After frying the fish, transfer it in a plate. Wipe off the oil of frying pan with a paper towel. Add teriyaki sauce and boil it down. When it became thicker, put the fish again in the frying pan and mix it well with the sauce.

 

Go to Collection of soy sauce made with Kioke

  • Mar 02, 2020
  • Category: Recipes
  • Comments: 0
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