Teriyaki Fish
This dish is a staple in any Japanese restaurant. Delicious white fish fillets seared in a hot pan and simmered in sake, mirin and soy sauce. The fat renders from the fish and melts into the liquid, creating a surprisingly rich sauce that you won't want to miss!
Add <quantity>¼<unit>cup</unit></quantity> of sake and <quantity>¼<unit>cup</unit></quantity> of mirin to a saucepan over medium heat
Add <quantity>¼<unit>cup</unit></quantity> of soy sauce and <quantity>¼<unit>cup</unit></quantity> of oyster sauce
Stir to combine and add <quantity>1<unit>tbsp</unit></quantity> of sugar. Bring to a simmer and stir until dissolved. The teriyaki sauce is ready
Season <quantity>4</quantity> yellowtail fillets with salt to taste
Grease a skillet with <quantity>2<unit>tsp</unit></quantity> of vegetable oil, place over medium heat and add the fish
Sear on both sides until golden brown
Add <quantity>¼<unit>cup</unit></quantity> of the Teriyaki Sauce and cook for about 3m, turning the fillets occasionally to coat with the sauce, until the fish is cooked through and the sauce is syrupy. The teriyake fish is ready
Serve with some gohan and vegetables tempura. Enjoy!
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