Photograph of the finished Shogayaki

Japan · Cá cam áp chảo xốt gừng Shogayaki

Shogayaki

30 min Hands-on time + 20 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Amberjack buri Amberjack buri 1.4 kg
  • Photograph of Ginger Ginger 180 g
  • Photograph of Soy sauce Soy sauce 120 ml
  • Photograph of Mirin Mirin 100 ml
  • Photograph of Cooking sake Cooking sake 80 ml
  • Photograph of Sugar Sugar 48 g
  • Photograph of Flour Flour 100 g
  • Photograph of Oil Oil 120 ml
  • Photograph of Cabbage Cabbage 400 g

Method

  1. 1 Cut the snapper into 1.5 cm thick slices, pat them dry, and coat them very thinly with flour.
  2. 2 Grate the ginger, including the juice and pulp, then mix it with soy sauce, mirin, sake, and sugar.
  3. 3 Marinate the fish slices in ginger sauce for only 20 minutes; marinating them for longer will cause the fish meat to become mushy due to the salty sauce.
  4. 4 Pan-fry the fish fillets for 2 minutes on each side until the outside is golden brown, then remove from the pan.
  5. 5 Pour the marinade into the pan and simmer for 2 minutes until the sauce thickens.
  6. 6 Transfer the fish to the pan and toss for 30 seconds, then serve with shredded cabbage soaked in ice water.

With an appliance

  • Air fryer 29 min

    Replace step 4: lightly spray oil onto the floured fish slices, air fry at 195 degrees for 8 minutes, flipping at the 4th minute; steps 5 and 6 still simmer the ginger sauce in the pan, then toss the fish for 30 seconds.

Start cooking