Amberjack Teriyaki in a Frying Pan
cookpad.japan @cookpad_jp
I love this dish.
If you salt the fish beforehand, you can eliminate excess moisture as well as the fishy odor, making the amberjack more delicious.
Don't over-simmer the fish in the sauce or it will get too salty. For 2 servings. Recipe by mi0921
Amberjack Teriyaki in a Frying Pan
I love this dish.
If you salt the fish beforehand, you can eliminate excess moisture as well as the fishy odor, making the amberjack more delicious.
Don't over-simmer the fish in the sauce or it will get too salty. For 2 servings. Recipe by mi0921
Cooking Instructions
- 1
Sprinkle the amberjack pieces with salt and leave for 10 minutes. Rinse with water, and pat dry with paper towels.
- 2
Heat a frying pan and add oil. Pan fry the fish for 2 minutes on each side (for a total of 4 minutes) over low-medium heat.
- 3
Wipe excess oil in the frying pan with paper towels.
- 4
Add the ★ ingredients to the pan. Turn the heat until the sauce is gently bubbling. Shake the pan to coat the fish with the sauce. When the sauce is slightly thickened, it's done.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
A collection of the best recipes from the Cookpad Japan community, translated into English!
Read more Similar Recipes
-
Amberjack Teriyaki in a Frying Pan Amberjack Teriyaki in a Frying Pan
This is a standard dish in my house.Wipe away any excess oil that comes out of the amberjack with paper towels.Amberjack is also tasty even if you simply cook it in soy sauce and mirin. Recipe by Yuuyuu0221
-
Buri Amberjack Teriyaki in a Flash Buri Amberjack Teriyaki in a Flash
You can add teriyaki sauce to anything!Dusting the fish with flour before grilling will eliminate the fishy smell, and the sauce will cling. Recipe by kojyu -
Yellow Amberjack Teriyaki Yellow Amberjack Teriyaki
My husband received some of this fish as a gift. I had never even heard of it before so I tried making it into teriyaki, and it was really delicious.This fish isn't fishy, so it's easy to eat. Recipe by kojyu -
Soy Sauce Koji Teriyaki Glaze for Pan-fried Amberjack Soy Sauce Koji Teriyaki Glaze for Pan-fried Amberjack
I make homemade shio-koji and soy sauce koji, so I try them with various ingredients.This dish is easy and delicious, so it's one of our favorites among the shio-koji /soy sauce koji recipes.First, spread the soy sauce malt on the amberjack fillets.They will have a rich flavor even if you don't leave them to rest.Be careful not to burn them. Recipe by Momora -
Amberjack Teriyaki with a Tart Umeboshi Seasoning Amberjack Teriyaki with a Tart Umeboshi Seasoning
I wanted to make something with umeboshi, so I added it my regular teriyaki sauce to create a new taste.Adjust the taste depending on the type of umeboshi you use. If the cuts of fish are thick and take time to cook through, cover the pan with a lid and steam cook; this will make the buri soft and juicy. Recipe by Stylish Mama -
Delicious Buri (Amberjack) Teriyaki Delicious Buri (Amberjack) Teriyaki
I adjusted a recipe from a book to my taste. I've been making this recipe for years now.When coating the fish pieces with sauce in Step 4, watch out since they burn easily. For 3 servings. Recipe by Tattsun -
Thick and Fluffy! Teriyaki with Amberjack Thick and Fluffy! Teriyaki with Amberjack
In order to avoid burning, I add the sauce later.It also keeps the amount of ingredients for the sauce to a minimum.Coating the fish in katakuriko makes the fish fluffy. The golden ratio for the sauce is and equal amount of sugar, soy sauce, mirin, and sake. Once the sauce starts to boil, immediately turn off the heat. For 2 servings. Recipe by meg526 -
Simpler than Amberjack Teriyaki with Flounder Simpler than Amberjack Teriyaki with Flounder
I made "Thick and Fluffy! Teriyaki with Amberjack" using flounder instead.Flounder hasn't got that fishy smell, so you don't have to worry about preparation steps. Recipe by meg526 -
Ultra-Easy!! Foolproof!! Amberjack Teriyaki Ultra-Easy!! Foolproof!! Amberjack Teriyaki
I didn't want to bother defrosting amberjack that I had in the freezer, so I tried steaming it in the sauce and it was delicious. (If using frozen fillets, leave the lid on for longer.) Room temperature fish fillets worked well too!!If the heat is too high the sauce will thicken too fast, so simmer throughout over medium-low heat and you won't mess up. For 2 servings. Recipe by nana recipe -
Teriyaki Buri (Amberjack) with Garlic and Black Pepper Teriyaki Buri (Amberjack) with Garlic and Black Pepper
I re-worked my favourite teriyaki amberjack recipe to make a nice accompaniment to drinks.Make sure you clean the fish at Step 1! It has a very different taste otherwise.(This will remove any fishy odour and excess water from the amberjack.) Recipe by SACHIFEB -
Tender & Juicy Buri (Japanese Amberjack) Teriyaki Tender & Juicy Buri (Japanese Amberjack) Teriyaki
Teriyaki fish tends to get tough and dry after cooking, but I make it with this foolproof method to prevent this from happening Teriyaki saucekeeps well and is suitable for different dishes.Add sake and cover with a lid to cook the fish until tender with the steam. Overcooking results in dry and tough flesh. With this sauce, you don't need to cook it with the fish and you can avoid overcooking for a tender fish fillet. Recipe by Heartful Kitchen Rei -
Flavorful Teriyaki Chicken Drumettes In a Frying Pan Flavorful Teriyaki Chicken Drumettes In a Frying Pan
I adapted a recipe my mother and I used to make 30 years ago using an oven, to be made in a frying pan.If using chicken that's been frozen, it's easy to make the cuts in the chicken if you do it while it's partially frozen.The leftover sauce is good on top of vegetables. Recipe by Chiton
More Recipes
- Octopus and Cucumber Marinated in Garlic, Ginger, and Soy Sauce
- Tomato Basil Pasta
- Hot chocolate souffle
- Easy & Crispy! Salt-fried Amberjack
- Ultra-Easy!! Foolproof!! Amberjack Teriyaki
- Cooked in an Earthenware Pot: Crab Rice
- Korean-style Seared Skipjack Tuna
- Crock Pot Roast
- Vickys Conversions for Gluten Free Flours, Cups to Grams
- 5 cheese baked ziti
https://cookpad.wasmer.app/us/recipes/171033
Comments