Teriyaki Amberjack - Seasoning the World

Teriyaki Amberjack - Seasoning the World

By coating fish with glaze of teriyaki method, it not only adds the fragrance and color of soy sauce, but the gloss given by the mirin also whets appetites.

Cooking time
10 minutes
  • Nutrition facts are for one serving.
  • Recipe amounts have been modified for easier preparation.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

2 fillets

cooking oil

as needed


1/2 Tbsp


  1. Cut the long onion into 3 cm (1-1/4 in.) lengths. Slice cuts into the shishito peppers. Heat the cooking oil in a frying pan, then stir fry and remove the onions and peppers.
  2. Add oil to the frying pan from (1), then fry the amberjack skin-side down until browned. Flip over, and when the other side is also browned, cover the pan with a lid and cook over low heat until cooked through. Once cooked through, wipe up any excess oil.
  3. Add the sauce (A) to (2), then coat the amberjack while cooking over medium heat, making sure the fish does not burn. Serve the amberjack on dishes cover with the remaining sauce from the pan and garnished with (1).
  • Recipe HISAKO

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