Japan · Fish and Seafood Dishes · Quick
Mellow Teriyaki Fish
White fish fillets glazed with a homemade teriyaki sauce that caramelizes under high heat into a sticky, sweet-savory coating. The sauce reduces to a glossy lacquer while the fish stays flaky and moist inside.
23 min 275 kcal 4 serves Medium⚡Quick🇯🇵Japan★★★★★4.8· 5 reviews
Ingredients
ServingsMetric
- 2 piecesfish
- 2 tbspsake
- 2 tbspsoy sauce
- 2 tbspmirin
- 1 tbspsugar
- 2 tbspolive oil
- optionalgarlic and ginger
- for garnishingsesame seeds and shallots, sliced into rings
- to tastesalt and black pepper
Method
- Salt and pepper the fish on both sides. Set aside for 10 minutes.
- 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.
- 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.
- Pour teriyaki sauce over the fish and cook for another 1-2 minutes until the fish is done.
- Sprinkle with sesame seeds and shallots before serving.
FAQ
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.
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Comments (1)
Fresh seafood should smell like the ocean, not like fish. If your fish smells strongly when you buy it for mellow teriyaki fish, it's past its prime. Your nose is the most reliable freshness test.