Traditional Yellowtail or Tuna Teriyaki

Yellowtail teriyaki
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  • 25 mins
  • Prep: 15 mins,
  • Cook: 10 mins
  • Yield: 4 servings
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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.

What You'll Need

  • 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)​

How to Make It

  1. To prepare the fish: Salt the fish steaks well and set aside at room temperature for 15-25 minutes.
  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. To cook the fish: Using a large saute pan, get the peanut oil almost to a smoking point over high heat.
  4. Run the edge of a butter knife along the skin side of the fish steaks, scraping off any moisture.
  1. Turn the heat down to medium-high and lay the fish steaks -- skin side down -- in the pan.
  2. 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.
  3. 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.
  4. 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.
  5. Flip the steak one more time to set the teriyaki glaze. Gently shake the pan so it doesn't stick. Cook for 1 minute.
  6. To serve: Serve immediately with steamed rice and a salad.
Nutritional Guidelines (per serving)
Calories 489
Total Fat 23 g
Saturated Fat 7 g
Unsaturated Fat 12 g
Cholesterol 157 mg
Sodium 1,129 mg
Carbohydrates 3 g
Dietary Fiber 0 g
Protein 57 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)