Today's Recipe

Ⅱ. Fish & Seafood

3. Pan-Teriyaki of Yellow Tail
(Buri no Nabe-Teriyaki)

Pan-Teriyaki of Yellow Tail
(Buri no Nabe-Teriyaki)

　In the traditional method of making teriyaki, fish fillet is skewered with thin and long metallic sticks and grilled over direct heat. And then it is basted with sweet soy sauce based tekiyaki sauce, using a brush. To grill fish in this way requires a great deal of skill or the fish will scorch easily because of the dripping of seasoning sauce and oil from the fish onto the heat source. It requires special careful techniques to prevent the fish from breaking as well.
Today most of the people make fish teriyaki in a frying pan, which promises you a great success without any special technique.

4 servings

Teriyaki Sauce：
1 tablespoon sugar
2 tablespoons Japanese sake
2 tablespoons mirin
2+1/2 tablespoons Japanese soy sauce

2 teaspoons vegetable oil such as canola, corn,…
4 serving size fillets, 100 g (4 ounces) each, yellow tail
12 Japanese green peppers or 2 green peppers, seeded and cut into strips
1 tablespoon vegetable oil such as canola, corn,…
Pinch of salt

1.	Place the ingredients for the Teriyaki Sauce in a saucepan and bring to a boil.
2.	Boil the broccoli in the boiling water and salt for 1 minute. Drain in a colander.
3.	Heat a frying pan and grease with the oil. Place the fish in the pan, skin-side down, and saute over medium-high heat for 3-4 minutes or until nicely browne. Turn the fish over and turn down the heat to medium. Saute until nicely browned, shaking the pan occasionally to prevent the fish from scorching.
4.	Let a paper towel absorb the oil and fat from the fish in the pan. Raise the heat to high and pour in the Teriyaki Sauce. Cook until the sauce coats the fish nicely, shaking the pan frequently but carefully so as not to break the fish. When the sauce gets thicker, turn off the heat.
5.	In a frying pan, heat 1 tablespoon oil. Saute the green peppers just until they turn bright green. Sprinkle with the salt.
6.	Arrange the fish and green peppers in individual serving plates. Serve immediately

Keiko　Hayashi