Ultra-Easy!! Foolproof!! Amberjack Teriyaki

Ultra-Easy!! Foolproof!! Amberjack Teriyaki

There's no need to marinate the fish! By simmering the fish in the sauce to start with, it will turn out soft and plump. Easy and fail-proof!

Ingredients: 2 servings

Amberjack (buri)
2 pieces
2 tablespoons
Cooking sake
2 tablespoons
1 to 1 1/2 tablespoons


1. Put the amberjack pieces in a non-stick frying pan. Add mentsuyu sauce, mirin and cooking sake and turn on the heat. (No oil needed.)
2. Simmer over medium heat with a lid on until the sauce is bubbling. Continue simmering while spooning the sauce over the fish. If it looks like the sauce is getting too thick, add a little water.
3. Add just a little more mirin at the end to make the fish really glossy.

Story Behind this Recipe

I didn't want to bother defrosting amberjack that I had in the freezer, so I tried steaming it in the sauce and it was delicious. (If using frozen fillets, leave the lid on for longer.) Room temperature fish fillets worked well too!!