JapanMellow Teriyaki Fish
A simple and delicious recipe that allows you to enjoy the natural flavor of fish with a Japanese accent.
What you'll need
Ingredients
- 2 piecesSee recipes with fish
fish (salmon or tuna)
i - 2 tbspSee recipes with sake
sake (Japanese rice wine)
i - 2 tbspSee recipes with soy sauce
soy sauce
i - 2 tbspSee recipes with mirin
mirin (Japanese sweet rice wine)
i - 1 tbsp
- 2 tbspSee recipes with olive oil
olive oil
i - optionalSee recipes with garlic and ginger
garlic and ginger, thinly sliced
i - for garnishingSee recipes with sesame seeds and shallots
sesame seeds and shallots, sliced into rings
i - to tasteSee recipes with salt and black pepper
salt and black pepper
i
How to make it
Instructions
- 1
Salt and pepper the fish on both sides. Set aside for 10 minutes.
- 2
In a small saucepan, combine sake, soy sauce, mirin and sugar. Bring to a boil over medium heat and simmer until the sauce thickens slightly, about 3-5 minutes. Set aside.
- 3
Heat a skillet with olive oil over medium-high heat. Place the fish in the pan and fry on each side for 3-4 minutes until golden. Add garlic and ginger if using.
- 4
Pour teriyaki sauce over the fish and cook for another 1-2 minutes until the fish is done.
- 5
Sprinkle with sesame seeds and shallots before serving.
Frequently Asked Questions
Why did teriyaki fish turn bitter and burnt — how to caramelize teriyaki sauce properly?
Teriyaki sauce contains sugar and mirin that caramelize quickly and burn at high heat. Cook over medium heat, not high. Apply the sauce only at the end (the last 2–3 minutes) — do not marinate the fish in it or pour it in at the start. Flip the fish 2–3 times, brushing with sauce each time. The pan should not be too hot.
Which fish is best for teriyaki — can salmon be substituted?
Salmon is the most popular choice for teriyaki because its fat content pairs beautifully with the sweet sauce. Excellent substitutes: yellowtail (hamachi), mackerel, sea bass, or cod. Lean white fish (tilapia, pangasius) also works but requires more care — it is drier and breaks apart more easily. For a firm crust, choose skin-on fish.
Can teriyaki sauce be made at home — how to make classic Japanese teriyaki without a ready-made mix?
Classic homemade sauce: 3 tbsp soy sauce + 2 tbsp mirin + 1 tbsp sake + 1 tbsp sugar. Combine and simmer over medium heat for 3–5 minutes until slightly thickened. If you have no mirin, substitute rice vinegar + a pinch of sugar. If you have no sake, use dry sherry or chicken broth. The sauce keeps in the refrigerator for up to 2 weeks.
How to cook teriyaki fish in the oven or air fryer instead of a pan?
Oven: bake at 200°C for 12–15 minutes, brush with teriyaki sauce in the last 3 minutes and switch to broil for a glaze. Air fryer: 180°C for 8–10 minutes, brush with sauce 2 minutes before the end. Both methods give good results, though the crust will be less glossy than pan-fried.
What is teriyaki fish traditionally served with in Japan — classic sides and presentation?
Traditional Japanese serving: steamed rice, pickled ginger, cucumber salad with rice vinegar. Also popular: steamed edamame, miso soup, thinly sliced daikon. In restaurants the fish is presented on a wooden tray with small sauce dishes. Sprinkle with sesame seeds and nori strips for an authentic look.
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