Yellowtail Teriyaki Recipe
Ingredients
| 4 yellowtail, salmon, or tuna steaks, about 4 oz (115 g) each | ||
| Vegetable oil | 3 Tablespoon | |
| 1 1/2 oz (45 g) thinly sliced sweet vinegared ginger, about 1/3 cup (optional) | ||
| MARINADE | ||
| Soy sauce | 4 Tablespoon | |
| Mirin | 4 Tablespoon | |
| Sake | 2 Tablespoon | |
| Sugar | 1 Tablespoon | |
Directions
1. Combine MARINADE ingredients. Stir until sugar dissolves. Pour marinade over fish, refrigerate, and marinate for 30 to 60 minutes. Turn fish once.
2. Drain fish and reserve marinade. Heat oil in skillet over medium heat. Add fish and cook until delicately browned (about 2 minutes). Turn once, cover, and reduce heat to low and cook until done (about 4-5 minutes). Remove fish.
3. In a clean pan, bring marinade to a boil over a high heat. Add fish and coat well, then remove from pan.
4. Side cooked first is served face up. Garnish with sweet vinegared ginger, and spoon 1 tsp marinade over each fish.
2. Drain fish and reserve marinade. Heat oil in skillet over medium heat. Add fish and cook until delicately browned (about 2 minutes). Turn once, cover, and reduce heat to low and cook until done (about 4-5 minutes). Remove fish.
3. In a clean pan, bring marinade to a boil over a high heat. Add fish and coat well, then remove from pan.
4. Side cooked first is served face up. Garnish with sweet vinegared ginger, and spoon 1 tsp marinade over each fish.
Chef
