Why recepie famous for?
This is a traditional recipe for yellowtail, a type of jackfish also called Hamachi in Japan, glazed with teriyaki sauce made the old-fashioned way. Modern teriyakis are often too sweet and, while you need the sugar to help caramelize the sauce
Ingredients
1 1/2 to 2 pounds yellowtail (or other fish steaks, as described above)
Salt to taste
4 tablespoons sake
4 tablespoons mirin (Japanese sweet wine)
4 tablespoons soy sauce
1 teaspoon sugar (heaping spoon)
2 tablespoons vegetable oil (peanut is best)
Instructions
To prepare the fish: Salt the fish steaks well and set aside at room temperature for 15 to 25 minutes.To make the teriyaki sauce: In a small pot, bring the sake, mirin and soy sauce to a boil and stir in the sugar. Turn off the heat and set aside.
To cook the fish: Using a large saute pan, get the peanut oil almost to a smoking point over high heat.
Run the edge of a butter knife along the skin side of the fish steaks, scraping off any moisture.
Turn the heat down to medium-high and lay the fish steaks―skin side down―in the pan.
You might need to press down on them with a spatula to keep the skin from arching up. It'll relax in a minute or so.
Cook the fish 2/3 of the way on the skin side, then flip. It should come off easily, as the skin will be crispy. If you have skinless pieces of fish, just cook it 2/3 on one side.
Pour in the teriyaki sauce and turn the heat down to medium. Spoon some on the skin side of the steak and cook for 2 to 3 minutes, longer if the steak is very thick.
Flip the steak one more time to set the teriyaki glaze. Gently shake the pan so it doesn't stick. Cook for 1 minute.
Serve immediately with steamed rice and a salad.
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