Traditional Yellowtail or Tuna Teriyaki
This is a recipe for a traditional teriyaki sauce for fish and seafood, in this case hamachi or yellowtail.
- Serves: 4 persons
- 1 ½to 2 pounds yellowtail (or other fish steaks, as described above)
- Salt to taste
- 4tablespoons sake
- 4tablespoons mirin (Japanese sweet wine)
- 4tablespoons soy sauce
- 1teaspoon sugar (heaping spoon)
- 2tablespoons vegetable oil (peanut is best)
Step 1To prepare the fish: Salt the fish steaks well and set aside at room temperature for 15 to 25 minutes.
Step 2To make the teriyaki sauce: In a small pot, bring the sake, mirin and soy sauce to a boil and stir in the sugar. Turn off the heat and set aside.
Step 3To cook the fish: Using a large sauté pan, get the peanut oil almost to a smoking point over high heat.
Step 4Run the edge of a butter knife along the skin side of the fish steaks, scraping off any moisture.
Step 5Turn the heat down to medium-high and lay the fish steaks―skin-side down―in the pan.
Step 6You might need to press down on them with a spatula to keep the skin from arching up. It'll relax in a minute or so.
Step 7Cook the fish 2/3 of the way on the skin side, then flip. It should come off easily, as the skin will be crispy. If you have skinless pieces of fish, just cook it 2/3 on one side.
Step 8Pour in the teriyaki sauce and turn the heat down to medium. Spoon some on the skin side of the steak and cook for 2 to 3 minutes, longer if the steak is very thick.
Step 9Flip the steak one more time to set the teriyaki glaze. Gently shake the pan so it doesn't stick. Cook for 1 minute.
Step 10Serve immediately with steamed rice and a salad.