Ingredients with Measurements:
- 1 lb. fresh fish fillets (such as salmon or tuna)
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 2 tbsp. sugar
- 1 tbsp. grated ginger
- 1 clove garlic, minced
- 1 tbsp. vegetable oil
- 1 green onion, thinly sliced
- 1 tbsp. sesame seeds
Special equipment needed:
- Grill or grill pan
- Tongs
Step-by-step instructions:
1. In a small bowl, whisk together soy sauce, mirin, sake, sugar, ginger, and garlic to make the teriyaki sauce.
2. Preheat the grill or grill pan to medium-high heat.
3. Brush the fish fillets with vegetable oil and place them on the grill or grill pan.
4. Cook the fish for 2-3 minutes on each side, or until cooked through.
5. Brush the teriyaki sauce onto the fish and cook for an additional minute on each side, until the sauce has caramelized and the fish is glazed.
6. Transfer the fish to a serving platter and sprinkle with green onions and sesame seeds.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 10g
- Protein: 25g
Substitutions for ingredients:
- Mirin can be substituted with sweet white wine or rice vinegar.
- Sake can be substituted with dry white wine or chicken broth.
- Sugar can be substituted with honey or maple syrup.
- Vegetable oil can be substituted with canola oil or sesame oil.
Variations:
- Use different types of fish, such as halibut or swordfish.
- Add vegetables to the grill, such as bell peppers or zucchini.
- Use the teriyaki sauce as a marinade for chicken or beef.
Tips and tricks:
- Make sure the grill or grill pan is hot before adding the fish to prevent sticking.
- Brush the teriyaki sauce onto the fish in thin layers to prevent burning.
- Let the fish rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
- Store leftover fish in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fish in the microwave or oven until heated through.
Presentation ideas:
- Serve the fish on a bed of rice or noodles.
- Garnish with additional green onions and sesame seeds.
Garnishes:
- Green onions
- Sesame seeds
Pairings:
- Sake or white wine
Suggested side dishes:
- Steamed rice
- Grilled vegetables
- Miso soup
Troubleshooting advice:
- If the fish is sticking to the grill or grill pan, brush it with more oil.
- If the teriyaki sauce is burning, reduce the heat or move the fish to a cooler part of the grill.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F to prevent foodborne illness.
Food history:
- Odorigui is a Japanese term that refers to the practice of eating live seafood, such as squid or octopus.
Flavor profiles:
- Sweet and savory teriyaki sauce with a hint of ginger and garlic.
Serving suggestions:
- Serve the fish with chopsticks and small dishes of soy sauce and wasabi.
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Region: Japanese