Yellowtail Teriyaki, or Buri no Teriyaki, is a classic fish dish in Japan.
Simple and elegant with the perfect glaze of teriyaki sauce.
Yellowtail Teriyaki
INGREDIENTS
- 2filletsyellowtail(7.8 oz or 220 g)
- 1tspsalt (kosher or sea salt; use half if using table salt)
- 1Tbspall-purpose flour
- 1Tbspneutral flavor oil (vegetable, canola, etc)
To Garnish (Optional)
- 1Negi (long green onion)
- 4shishito peppers
INSTRUCTIONS
- Gather all the ingredients.
To Prepare Garnish (optional)
- Cut the white part of Negi into 2-inch (5 cm) pieces. Make small slits (holes) on shishito peppers (poke the skin with a knife tip).
- Heat a large frying pan and grill the Negi and shishito peppers (without applying any oil). When they achieve nice char, transfer to a plate and set aside.
To Make Yellowtail Teriyaki
- Combine the seasonings in a bowl and whisk all together.
- Sprinkle kosher salt on the fish and let it sit for 10 minutes. Then pat dry with a paper towel.
- Coat all sides of the fish with all-purpose flour and remove excess flour.
- Heat the oil in the frying pan over medium heat. Once the pan is hot, sear the fish skin for 15 seconds or so by pressing down on the pan. Then place the front side of the fish down and cook till nicely seared, about 2-3 minutes.Tip:This front side that will be facing up when serving.
- Flip the fish over and cover with the lid. Lower the heat little bit and cook for additional 1-2 minutes.
- Remove the lid and wipe off the excess oil in the frying pan. Pour the Teriyaki Sauce into the pan.
- Spoon the sauce over the fish while the sauce is thickening. Do not flip over the fish as it can break down. Tilt the pan if necessary to scoop the sauce with a spoon. Once the sauce gets syrupy, turn off the heat.
- Transfer the fish to a serving plate and drizzle the sauce over the fish. Serve the fish with grilled Negi and shishito peppers.
