Fastest Fish Teriyaki Yet

I've written about teriyaki before, the real teriyaki, that is -- the thin glaze brushed on while sautéing or grilling that instantly adds tremendous flavor and a beckoning sheen to foods. There are bunch of ways to prepare teriyaki (like this way and this way); here's one I just tried that works amazingly well for fish, and is super easy: Mix together 1 part mirin, 1 part soy sauce and 2 parts sake and set aside (for a pound of fish, I used 1/8 C mirin, 1/8 C soy sauce and 1/4 C sake). Pan-sauté a white-fleshed fish like cod for about 1 minute on each side. Pour in the mirin-soy sauce-sake seasoning mixture and cook until about 1/2 the liquid evaporates, about 4 minutes or so. That's it. What you'll have is fish just cooked through and infused with delicately sweet-savory flavor, like the cod in the photo above. Perfecto.

Posted by Harris Salat in Fish | Permalink | Comments (9) | Email | Print

Comments (9)

looks amazing. what are your thoughts about keeping the skin on vs. removing?

Austin | Posted 20:56 24 February 2011

I love fish both ways. This cod came skinless, but skin adds richness and texture... try 'em both! -- Harris

Harris Salat | Posted 21:41 24 February 2011

This recipe seemed to be so easy to make. I will make Teriyaki fish tonight!

Hiroko | Posted 12:45 25 February 2011

fantastic! so simple and so tasty!

mahaprana | Posted 01:28 26 February 2011

Any way to substitute the sake? Alcohol of any kind is not allowed in food around here (my beau's requirement). Besides, it's expensive thought I imagine you can can get "chateau cardboard" style sake too, right?

galfromdownunder | Posted 22:11 27 February 2011

Harris - I used my newly arrived delectable Kishibori Shoyu together with with wild Alaskan cod. Altogether divine. Thank you for the present of super fresh bonito which has already made it into my Iga Donabe. Shirlie

Shirlie Marlene Slater | Posted 10:59 28 February 2011

Hey Gal from Down Under! (That's where I am from too:)) I think you should know that Mirin itself is a kind of sweet wine, too, so it also contains alcohol. Alcohol does cook off - unless your man's allergic to rice or grape part of it - there should not be a problem adding it to food?

PlanJapan | Posted 19:56 28 February 2011

It looks very simple to make, healthy and delicious. I just got some fish fillets, i'm gonna try it out tomorrow.

vietfoodrecipes | Posted 23:20 09 March 2011

I just wanted to say thank you so much for sharing this! It's super easy and delicious--I don't know how many times I've made this dish already.

RobotMatsuri | Posted 21:59 10 May 2011

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