In Japan, a fish called ‘Buri’ is popularly used for Teriyaki. I understand ‘Buri’ is the same family fish as Kingfish, that used to be one of the popular fish in Australia. These days, I seldom find it. I’m afraid it has become scarce. ‘Buri’ has a strong rich flavour and suits for Teriyaki, but you can use other firm and oily fish instead.
Makes
4 Servings
Ingredients
4 Kingfish Fillets
Salt
1/2 tablespoon Juice from grated Ginger
1 tablespoon Sake (Rice Wine)
1 tablespoon Soy sauce
1/2 tablespoon Oil
Teriyaki Sauce Ingredients
2 tablespoons Mirin
1 tablespoon Sugar
3 tablespoons Soy Sauce
Method
- Place Kingfish Fillets in a deep dish and sprinkle 1 pinch Salt and Sake over, then add juice from grated Ginger and Soy Sauce. Marinate the fish for 15 minutes. Dry with paper towel.
- Combine the Teriyaki Sauce ingredients to make the sauce.
- Heat Oil in a frypan and cook Kingfish Fillets until browned both sides, then add sauce and cook until sauce thickened.
Comments
Mike
21/07/2024
Kingfish can be hard to get unless you can get to the fish markets or you have a fish shop nearby – so what other readily available (think Coles and Woolies) Aussie fish would you recommend for this recipe?
Hiroko
23/07/2024
Hi Mike. I want to know what is the best substitute. I used to find Kingfish fillets at Japanese grocery stores, often frozen, but I haven’t found them for many years and have given up to enjoy this dish. Any fish can be used for Teriyaki, but firm and oily type is the best.