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Fish Teriyaki (sakana no teriyaki)

January 30, 2012

Fish teriyaki with daikon oroshi

A lightly flavored white fish such as cod or tilapia will hold up to the assertive flavors of this sweet and tangy teriyaki sauce. Once the sauce is made, the cooking time will be less than 20 minutes.  In Japan, dishes containing fish are often served with grated daikon radish (daikon oroshi), but if you find its flavor too pungent, just omit it. I think you’ll find that hot boiled rice makes a good accompaniment to this dish; the teriyaki sauce will flavor the rice nicely.

Ingredients needed: cod fish, mirin, sake, soy sauce, flour, sugar, and salt (not pictured).

Cut the fish at an angle with blade facing up.

Sprinkle the fish with a small amount of salt.

Let the salted fish rest for 10 minutes.

Rinse off the salt. Salting and rinsing in this way reduces the cooking odors.

Pat the fish dry with paper towels.

Dust the fish with flour.

Stir together the ingredients for the teriyaki sauce.

Heat oil in pan.

Lay the fish in the pan.

Add teriyaki sauce to the pan.

Bring the teriyaki sauce to a gentle boil, then reduce to a simmer.

Spoon some hot sauce over the fish several times.

Fish Teriyaki (sakana no teriyaki)

(Mom’s recipe)

Serves 2 as a side dish

Easy 3-1-1-1- teriyaki sauce 

3 tablespoons of soy sauce

1 tablespoon sake

1 tablespoon mirin

1 tablespoon sugar

For the fish

½ pound fresh cod fish or other firm white fish

1/8 teaspoon salt (a large pinch)

1 tablespoon flour

2 teaspoons vegetable oil for frying

2-inch piece daikon radish, grated

1. With the knife blade turning up at a slight angle, cut the fish crosswise into four, 2 ½ inch pieces. Sprinkle the fish pieces with salt and set aside for 10 minutes. Wash the fish in clean, cold water to wash away the salt. This step gets rid of the “fishy” smell during cooking. Dry the fish with paper towels; then dust the fish with flour.

2. Heat the oil in a frying pan until hot. Lay the fish in the pan, being careful not to crowd the pan. Without disturbing the fish, fry the fish over medium heat for 2 minutes or until the bottom is golden brown. Turn the fish over with a spatula, and immediately pour half the teriyaki sauce into the pan. At this point, the sauce will bubble, so it is best to turn down the heat to medium or take the pan off the burner for a few seconds. Spoon the hot sauce over the fish several times to baste it. Continue to cook on medium heat until the sauce is reduced and thickened, about 2 minutes longer. Add more of the reserved teriyaki sauce if you would like your dish to be more “saucy.”

3. Serve the fish hot, with grated daikon on the side.

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From → Fish, Recipes

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