Yellowtail Teriyaki

The first time I made this dish I used basa catfish, a fish that is nothing like yellowtail. Basa is a soft, tender fish and yellowtail, also known as hamachi, is firm. Despite the complete departure it came out wonderfully, thanks to the incredible sauce. I guess you can give the teriyaki treatment to nearly any fish.

That being said, this teriyaki is even better when made with yellowtail, which can be hard to find. Do seek it out if possible. The easy-to-make teriyaki sauce clings perfectly to yellowtail’s firm, meaty texture. This simple dish is perfect with rice and miso soup on the side.

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.

Yellowtail 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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