Teriyaki Fish
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Four 4 ounce fish fillets (each 1/2 inch thick) of wild alaska salmon.1 tablespoon canola oilMARINADE2 tablespoons of sake(or mirin/rice vinegar)4 teaspoons of soy sauceTeriyaki Sauce1/4 cup mirin2 tablespoons soy sauce1 teaspoon granulated sugar
1. make the marinade by blending the sake and soy sauce in a shallow dish. Place the fish fillets flesh side down in a dish, and marinate for 10 minutes.
2. Make the teriyaki sauce by blending together the mirin, soy sauce, and sugar in a small bowl. Whisk the mixture together until the sugar has dissolved.
3. heat the oil in a large skillet over medium-high heat. Using a paper towel, gently blot each fish fillet on both sides to absorb any excess marinade. Place the fillets in the skillet (skin side down) and cook for 5 minutes. Turn the fillets and cook for 1 minute more.
4. Transfer the fish to a large plate (the fish will finish cooking in the teriyaki sauce) and peel off any skin.
5. With a paper towel, wipe out any excess grease from the skillet. Place the skillet back over medium-high heat and add the teriyaki sauce. Bring to a boil, reduce the heat to medium, and simmer the sauce for 1 minute. Add the fish. Tip the pan slightly and spoon some of the teriyaki sauce over the fillets. Cook them for 1 minute, or until the center portion is just cooked through.
6. arrange the fish on individual serving plates and top with the hot teriyaki sauce.
From: Japanese Women Don't Get Old or Fat.
Number of Servings: 4
Recipe submitted by SparkPeople user DIEPLZTKS.
2. Make the teriyaki sauce by blending together the mirin, soy sauce, and sugar in a small bowl. Whisk the mixture together until the sugar has dissolved.
3. heat the oil in a large skillet over medium-high heat. Using a paper towel, gently blot each fish fillet on both sides to absorb any excess marinade. Place the fillets in the skillet (skin side down) and cook for 5 minutes. Turn the fillets and cook for 1 minute more.
4. Transfer the fish to a large plate (the fish will finish cooking in the teriyaki sauce) and peel off any skin.
5. With a paper towel, wipe out any excess grease from the skillet. Place the skillet back over medium-high heat and add the teriyaki sauce. Bring to a boil, reduce the heat to medium, and simmer the sauce for 1 minute. Add the fish. Tip the pan slightly and spoon some of the teriyaki sauce over the fillets. Cook them for 1 minute, or until the center portion is just cooked through.
6. arrange the fish on individual serving plates and top with the hot teriyaki sauce.
From: Japanese Women Don't Get Old or Fat.
Number of Servings: 4
Recipe submitted by SparkPeople user DIEPLZTKS.
Nutritional Info Amount Per Serving
- Calories: 263.4
- Total Fat: 12.7 g
- Cholesterol: 80.5 mg
- Sodium: 528.9 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 0.0 g
- Protein: 29.1 g
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