Description
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.
Ingredients
Scale
Fish
- Any grilling fish you want (I used Hapuka)
- juice from 1 lemon
- salt
- oil
Teriyaki Sauce
- 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)
Instructions
Teriyaki Sauce
- 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.
Fish
- 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.