Directions
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)
Steps
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1
Done
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Let’s Cook Up This Fish Teriyaki!1. Because this recipe takes only 15 minutes or less to make, you’ll need to get out your sauce’s ingredients out first. You may simply add everything to a bowl so the sauce is ready as soon as the fish is cooked. |
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2
Done
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2. Season the fish with salt and pepper and dust with flour. Shake off excess flour. |
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3
Done
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3. Fry the fish on a skillet over medium high heat making sure that both sides are well-browned. |
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4
Done
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4. Pour the sauce mixture (peppercorns, soy sauce, vinegar, water, sugar, ginger, star anise) over the fish and allow to boil. Reduce to simmer and allow to cook together for about 5 minutes. |
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5
Done
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5. Add the leeks and continue cooking just until the leeks get soft but are still green. Remove from heat. You may add a bit of sesame oil at this point. |
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6
Done
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6. Serve over cooked brown, white, or red rice! Don’t forget to sprinkle with some sesame seeds! This recipe serves 3-4 people. |
