Traditional Yellowtail or Tuna Teriyaki

Traditional Yellowtail or Tuna Teriyaki

This is a recipe for a traditional teriyaki sauce for fish and seafood, in this case hamachi or yellowtail.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    To prepare the fish: Salt the fish steaks well and set aside at room temperature for 15 to 25 minutes.
  2. Step 2

    To 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.
  3. Step 3

    To cook the fish: Using a large sauté pan, get the peanut oil almost to a smoking point over high heat.
  4. Step 4

    Run the edge of a butter knife along the skin side of the fish steaks, scraping off any moisture.
  5. Step 5

    Turn the heat down to medium-high and lay the fish steaks―skin-side down―in the pan.
  6. Step 6

    You 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.
  7. Step 7

    Cook 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.
  8. Step 8

    Pour 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.
  9. Step 9

    Flip the steak one more time to set the teriyaki glaze. Gently shake the pan so it doesn't stick. Cook for 1 minute.
  10. Step 10

    Serve immediately with steamed rice and a salad.