JAVALAND: Japanese Yellowtail basted in Teriyaki sauce Recipe

Yellowtail basted in teriyaki sauce
Ingredients (serves 4): 4 fresh yellowtail fillets [Teriyaki Sauce] 2 tbsps Japanese sake or mirin 4 tbsps soy sauce 1 tbsp salad oil [Garnish] 8 sweet green peppers (shishitogarashi) (If sweet green peppers are unavailable, you can use any boiled greens, such as komatsuna leaves (komatsuna), spinach (horenso), green beans (ingen)). A 5 cm (2 inch) piece of Japanese white radish (daikon) Cooking time: 40 mins
Directions: 1. To prepare the teriyaki sauce, mix 2 tablespoons of Japanese sake or mirin with 4 tablespoons of soy sauce. In a deep dish, marinate the fish in the teriyaki sauce for around 30 minutes. (In the summer, keep the marinated fish in refrigerator to prevent it from spoiling and if for use in the morning, marinating overnight is advised).
2. Heat 1 tablespoon of the salad oil in a frying pan. Place the fish in the frying pan and cook for 30 seconds. Cover the frying pan and cook on medium heat for 3 minutes. Be careful not to burn the fish at this time but cook until the skin browns then turn the fish and cook for a further 2 minutes.
3. When the fish is suitably broiled, baste with the teriyaki sauce using a cooking brush. (If a cooking brush is unavailable, you can pour the sauce on the fish). When the fish has that 'shiny' look, remove from heat.
4. The mirin in the teriyaki sauce gives the finished dish its 'shiny' look, but can burn easily so caution is advised when using mirin.
5. Using a tooth pick or a fork, make 2 or 3 holes in each sweet green pepper and broil over the heat or in an oven.

6. Serve the yellowtail with the grated Japanese daikon and the broiled sweet green peppers.

Tips: Yellowtail is a fatty fish. Therefore, to add to the natural flavor of the fish marinating is necessary for at least 30 mins. To prevent the fish from burning, wipe excess sauce from the fish before starting to sauté. Teriyaki generally refers to a method of basting over a charcoal grill in order to add to the initial flavor of the fish. The recipe above, called "Nabe-teri," however, is fine for preparing in a regular frying pan. Another option to 'teriyaki' fish is to cook in an oven or a toaster oven. Using this method, you can cook the fish and sweet green peppers together.
Japanese Liquid Measures: 1 cup = 200ml = 6.76 fl oz 1 tablespoon = 15ml = 0.5 fl oz 1 teaspoon = 5ml = 0.16 fl oz