Traditional Yellowtail or Tuna Teriyaki

Yellowtail teriyaki
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Ratings (4)
  • Total: 25 mins
  • Prep: 15 mins
  • Cook: 10 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
489 Calories
23g Fat
3g Carbs
57g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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)​

Steps 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.

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

  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. 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. 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.

  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. To serve: Serve immediately with steamed rice and a salad.