Grilled dishes in Philippines and Japan are almost identical, both countries grill almost every part of the meat like heart, gizzard, chicken butt, pig’s blood and fish head just to name some of the endless list. Both countries also cook it in charcoal and usually served with an ice cold beer, though the Japanese have a more pleasing and hygienic premises called Yakitori Bars the Philippines have a more casual approach to it via street vendors. I guess the only main difference is the sauce applied to the grilled meat where the Japanese usually use a sweet savoury sauce the Philippines are more on the sweet, sour and spicy side.
This teriyaki fish that I am posting today is a good sample of the mixture of both cultures as we use teriyaki as the sauce but we also season the fish first with lemon giving it a fresher taste. On this post I used hapuka collar or wings and in my personal opinion this is the best part of any fish, the texture and fat content is nothing compared to any other parts.
- Any grilling fish you want (I used Hapuka)
- juice from 1 lemon
- 1 cup water
- ⅓ cup soy sauce
- 3 tbsp Mirin
- 1 tbsp cornstarch, dissolved in ¼ cup water
- 1 tbsp sesame oil
- 4 tbsp brown sugar (adjust sweetness according to your liking)
- ½ tsp freshly ground black pepper
- 2 thin slices of ginger
- 2 cloves garlic, minced
- ½ small onion (don’t chop)
- In a sauce pan mix all ingredients together except for the cornstarch and bring to a boil.
- Once boiling, add cornstarch mixture, simmer until the consistency is thick.
- Remove ginger and onion from the sauce, and then set aside.
- Lightly season fish with salt and lemon juice.
- Rub small amount of oil in the fish to avoid it from sticking on your grill
- In a charcoal grill cook your fish, depending on the thickness of the fish it might take 3-6 minutes on each side. Dab the fish with teriyaki sauce on the last minute of cooking on each side and once cooked generously dab again on both sides then serve.