Fish

Fish Teriyaki

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Short bodied mackerel, we call “hasa-hasa” is perfect for this Asian-inspired teriyaki dish. This recipe is inspired from a Japanese restaurant. From a sampling of their “teriyaki yellowtail collar” that is so delicious and unforgettable.

This recipe is a sauce and glaze applied to a mackerel with the same delightful results.

Photo by My Kitchen Offerings

 

Ingredients:

1/2 Kilo Mackerel Fish


For Teriyaki Sauce:

1/2 cup soy sauce
1/4 cup water
2 tablespoons mirin, sweet rice wine
1 tablespoon, plus 2 teaspoons brown sugar
1/4 cup granulated sugar
1 1/2 teaspoon minced garlic
1 1/2 teaspoon minced ginger

For Glaze:

1/2 tablespoon cornstarch
1 tablespoon cold water

Instructions:

For Baking Mackerel:

Lay down the cleaned mackerel, baste with the teriyaki sauce and bake at a preheated 350 degree F oven for about 30 minutes. Repeat basting 2 more times.

For Broiling/Grilling Mackerel:

Same procedure but half the time. The higher temperature will cook the fish much faster. Same goes with grilling.

For Teriyaki Sauce:

Combine ingredients together and heat until sugar has dissolved. To turn into a thicker sauce (glaze), add a mixture of 1/2 tablespoon cornstarch and 1 tablespoon cold water. Cook until sauce has thickened.

Garnish with thinly sliced scallions and lemon wedges. Serve with cucumber salad and teriyaki glaze on the side.

 

Special Thanks to My Kitchen Offering

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