|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 0g||0%|
|Total Sugars 8g|
|Vitamin C 6mg||32%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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. We'd recommend tuna, swordfish, mackerel, striped bass, bluefish, catfish, or cobia.
Steps to Make It
To prepare the fish: Salt the fish steaks well and set aside at room temperature for 15 to 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 sauté 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 to 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.
Serve immediately with steamed rice and a salad.