Photograph of the finished Teriyaki yellowtail

Japan · Cá cam áp chảo xốt teriyaki tiêu sansho

Teriyaki yellowtail

35 min Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Amberjack buri Amberjack buri 1.5 kg
  • Photograph of Soy sauce Soy sauce 140 ml
  • Photograph of Mirin Mirin 120 ml
  • Photograph of Cooking sake Cooking sake 100 ml
  • Photograph of Sugar Sugar 72 g
  • Photograph of Sichuan peppercorns Sichuan peppercorns 20 g
  • Photograph of Coarse salt Coarse salt 32 g
  • Photograph of Flour Flour 100 g
  • Photograph of Oil Oil 120 ml
  • Photograph of White radish White radish 320 g

Method

  1. 1 Sprinkle coarse salt over the slices of sea bass and refrigerate uncovered for 1 hour until the surface of the fish is dry and slightly firm.
  2. 2 Drying the fish surface with salt is a separate step; only when the fish surface is dry will it develop a glossy, glaze-like sauce.
  3. 3 Wash quickly, pat dry, and then lightly dust with flour.
  4. 4 Pan-fry for 3 minutes on each side until the outside is golden brown, then drain off the excess oil.
  5. 5 Pour in soy sauce, mirin, sake, and sugar, then flip the fish slices several times in the sauce.
  6. 6 Sprinkle crushed Sichuan peppercorns at the end and serve with grated radish; that's what distinguishes it from the usual teriyaki.

With an appliance

  • Air fryer 30 min

    Replace step 4: lightly spray oil on both sides of the fish, air fry at 190 degrees for 8 minutes, flipping at the 4th minute; then coat with teriyaki sauce as in step 5. Do not add the sugar sauce to the air fryer as it will burn easily.

Start cooking