Who says teriyaki is reserved for chicken and pork only? You can certainly enjoy a lovely fish teriyaki dish that’s just as good as the meat ones. If you’ve got some dietary restrictions due to health or religious reasons, or if you’re simply epi-curious, then this dish is for you!
What You’ll Need:
- 1 pound of any meaty fish fillet you prefer, cut into nugget-size pieces (tuna, cod, and mackerel are all great choices). You may keep the skin on to help the fish retain its shape.
- A dash of salt
- A dash of black pepper
- 2 tablespoons all-purpose flour or potato flour (potato flour retains crispiness longer)
- About half a thumb’s size of ginger, sliced thinly
- 2 pieces of star anise
- 1 teaspoon whole black pepper corns
- 1/3 cup soy sauce
- 1/3 cup white vinegar (or use rice wine vinegar)
- 1/3 cup water
- 1 small bundle leeks, sliced into 2 to 3 inch sections
- 2 tablespoons brown sugar
- 2 to 3 tablespoons vegetable oil for frying the fish
- Half a teaspoon sesame seeds for garnish
- Half a teaspoon sesame oil (optional)
Let’s Cook Up This Fish Teriyaki!