Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
- 1 1/2 to 2 lb yellowtail or other fish steaks
- 4 T sake
- 4 T mirin, a Japanese sweet wine
- 4 T soy sauce
- 1 heaping teaspoon sugar
- 2 T vegetable oil (peanut is best)
Salt the fish steaks well and set aside at room temperature for 15-25 minutes.
In a small pot, bring the sake, mirin and soy sauce to a boil and stir in the sugar. Turn off the heat and set aside.
Using a large saute pan, get the peanut oil almost to a smoking point over high heat.
Run the edge of a butter knife along the skin side of the fish steaks, scraping off any moisture.
Turn the heat down to medium-high and lay the fish steaks -- skin side down -- in the pan. You might need to press down on them with a spatula to keep the skin from arching up. It'll relax in a minute or so.
Cook the fish 2/3 of the way on the skin side, then flip. It should come off easily, as the skin will be crispy. If you have skinless pieces of fish, just cook it 2/3 on one side.
Pour in the teriyaki sauce and turn the heat down to medium. Spoon some on the skin side of the steak and cook for 2-3 minutes -- longer if the steak is very thick.
Flip the steak one more time to set the teriyaki glaze. Gently shake the pan so it doesn't stick. Cook for 1 minute.
Serve immediately with steamed rice and a salad.