dinner · dairy-free
Buri teriyaki (yellowtail teriyaki)
Pan-seared yellowtail fillets glazed in homemade teriyaki sauce, a winter home-cooking classic.
- Time
- 20min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains wheat, soy and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Tick what's finished. The rest stays in your pantry.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Salt fish 15 minutes, pat dry and dust lightly with flour.
-
2
Sear in oil over medium heat, 3 minutes per side, until the fish flakes or reaches 63°C (145°F).
-
3
Wipe excess oil from the pan.
-
4
Add sauce and spoon over the fish until thick and glossy.
-
5
Serve with daikon or blistered shishito.
