Basa Teriyaki

This dish was initially supposed to be hamachi teriyaki, but apparently every market in the East Bay didn’t have yellowtail amberjack in stock the day I tried to make this, so I gave it a shot with basa. I had my reservations about using catfish to substitute a firmer-fleshed fish, but after how successfully this dish came out, I’m convinced you can give the teriyaki treatment to nearly any fish.

It couldn’t be any easier to make. Paired with rice and miso soup on the side, it makes a healthy, comforting and best of all, delicious meal.

Basa Teriyaki


2 fillets basa or yellowtail
1 1/2 tablespoons sake
3 1/2 tablespoons soy sauce
1 teaspoon vegetable oil
1 tablespoon sugar
2 tablespoons mirin

1. Soak the fish in 1 tablespoon of the sake and 2 tablespoons of the soy sauce for 10 minutes. Wipe off the moisture.

2. Heat the oil in a frying pan to medium-high and fry the fillets. When one side is browned (about 3 minutes), turn over, cover the pan, and fry the other side over low heat.

3. Combine the sugar, mirin, and remaining soy sauce in a bowl. Add the mixture to the frying pan and simmer while coating the fish with the sauce thoroughly. Serve warm.

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