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.