This is a traditional recipe for yellowtail, a type of jackfish also called Hamachi in Japan, glazed with teriyaki sauce made the old-fashioned way. Modern teriyakis are often too sweet and, while you need the sugar to help caramelize the sauce, too much makes a dish cloyingly sweet. Don't worry about the mirin needed here, as it is readily available in most supermarkets. This is a very simple recipe that takes very little time to prepare -- and you can use other fish. I'd recommend tuna, swordfish, mackerel, striped bass, bluefish, catfish or cobia. This recipe serves 4.
- 1 1/2 to 2 pounds yellowtail (or other fish steaks, as described above)
- Salt to taste
- 4 tablespoons sake
- 4 tablespoons mirin (Japanese sweet wine)
- 4 tablespoons soy sauce
- 1 teaspoon sugar (heaping spoon)
- 2 tablespoons vegetable oil (peanut is best)
- To prepare the fish: Salt the fish steaks well and set aside at room temperature for 15-25 minutes.
- 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.
- To cook the fish: Using a large saute pan, get the peanut oil almost to a smoking point over high heat.
- Run the edge of a butter knife along the skin side of the fish steaks, scraping off any moisture.
- Turn the heat down to medium-high and lay the fish steaks -- skin side down -- in the pan.
- 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.
- 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.
- Pour in the teriyaki sauce and turn the heat down to medium. Spoon some on the skin side of the steak and cook for 2-3 minutes -- longer if the steak is very thick.
- Flip the steak one more time to set the teriyaki glaze. Gently shake the pan so it doesn't stick. Cook for 1 minute.
- To serve: Serve immediately with steamed rice and a salad.
|Nutritional Guidelines (per serving)|
|Total Fat||23 g|
|Saturated Fat||7 g|
|Unsaturated Fat||12 g|
|Dietary Fiber||0 g|